Thai Lemongrass Coconut Shrimp is a delightful dish that captures the essence of Thai cuisine with its rich, aromatic flavors. This dish combines the citrusy zest of lemongrass with the creamy texture of coconut milk, creating a harmonious balance that enhances the sweetness of the shrimp. Originating from Thailand, it is a favorite for those who enjoy a savory and slightly spicy taste with a hint of sweetness. The use of halal shrimp ensures it is suitable for a wider audience, making it a popular choice for gatherings and family meals. The vibrant colors and enticing aroma make it as pleasing to the eyes as it is to the palate.
Thai Lemongrass Coconut Shrimp
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Shrimp – 500 Grams
- Coconut Milk – 400 Ml
- Lemongrass – 2 Stalks
- Garlic – 4 Cloves
- Ginger – 1 Tbsp
- Onion – 1 Piece
- Red Chili – 1 Piece
- Lime – 1 Piece
- Fish Sauce – 2 Tbsp
- Coriander – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
15 Grams
Saturated Fat
150 Mg
Cholesterol
800 Mg
Sodium
10 Grams
Carbohydrates
2 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Peel and devein the shrimp, then set aside.
Step 2
Thinly slice the lemongrass, onion, garlic, and ginger. Mince the red chili.
Step 3
In a large pan, heat a tablespoon of oil over medium heat. Add the sliced ingredients and sauté until fragrant.
Step 4
Add the coconut milk and bring to a gentle simmer. Stir in the fish sauce and lime juice.
Step 5
Add the shrimp to the pan, cooking until they turn pink and opaque, about 5 minutes.
Step 6
Garnish with fresh coriander before serving.
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