Creamy Chinese Coconut Shrimp Recipe
This Easy, Creamy Chinese Coconut Shrimp Recipe is a simple recipe that features tender shrimp cooked to golden brown perfection in a creamy coconut sauce. It's a delightful blend of sweet and savory flavors with just a touch of spice. Ready in just 30 minutes, this dish is perfect for a busy weeknight or a special occasion when you want to impress without spending hours in the kitchen.
Ingredients
- 1 tablespoon butter
- 1 lb shrimp peeled and deveined
- 1 green onion chopped
- 1 tablespoon dark rum
- ½ cup coconut milk
- ¼ cup heavy cream
- 2 tablespoon sugar
- 1 teaspoon vanilla
- ¼ cup coconut flakes
- 1 red Fresno pepper thinly sliced
Instructions
- Wash the shrimp and pat dry with a paper towel.
- Add the butter to a large pan over medium heat. Add the shrimp and saute until they are no longer translucent about 2-3 minutes.
- Slowly add the rum and cook for 1-2 minutes more (the shrimp should begin to caramelize).
- Remove the shrimp from the pan and set aside. In the same skillet, add the cream, coconut milk, sugar, and vanilla. Simmer for about 3 minutes until the liquid reduces slightly.
- Optional - if the sauce isn’t thickening enough, add a pinch of cornstarch to about 1-2 tablespoon of warm water and stir to combine. Slowly stir in the cornstarch mixture and sautee on low-medium heat to thicken the sauce.
- While the sauce is cooking, toast the coconut flakes by heating them in a large skillet in an even layer over medium heat for about 30 seconds to one minute.
- Remove the sauce from heat and add the shrimp back to the pan. Toss to coat. Serve over rice, topped with green onions, toasted coconut flakes, and thinly sliced Fresno peppers (if desired).
Nutrition
Calories: 200kcalCarbohydrates: 6gProtein: 16gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 138mgSodium: 112mgPotassium: 283mgFiber: 1gSugar: 5gVitamin A: 249IUVitamin C: 3mgCalcium: 62mgIron: 1mg
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