Today I’m going to present you a nice recipe for Coconut Shrimp or Coconut Shrimp depending on where you come from. Here are an easy-to-follow coconut shrimp recipe and a great party food idea!
2 tablespoons olive oil 1 pound large shrimp, shelled and deveined 2 cloves garlic, minced 1 teaspoon kosher salt 2 tablespoons chili paste 1 14-ounce can coconut milk 4 cups cooked jasmine rice 1 cup bean sprouts 1 scallion, thinly sliced 1 tablespoon fresh lime juice Fresh basil leaves for garnish
How to Make It
Heat the oil in a sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
Remove the shrimp and set aside.
Add the chili paste and coconut milk to the pan and bring to a boil.
Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.
Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through 3 to 4 minutes. Serve garnished with basil leaves.