Give shrimp a sweet and spicy makeover with red chili coconut sauce. It’s swimming with savory soy, scallions, and peanut butter.
- 1 1/2 pounds shrimp (or about 16 large,) peeled and deveined with the tails on
- 1 teaspoon coarse salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup cornstarch
- 3 tablespoons coconut oil, divided
- 2 large cloves garlic, minced
- 2 tablespoons Thai roasted red chili paste
- 1 tablespoon chili garlic sauce (optional, for added heat)
- 2 tablespoons smooth peanut butter
- 1 cup canned unsweetened coconut milk
- 3 tablespoons low-sodium soy sauce or gluten-free tamari
- 1 tablespoon rice vinegar
- Juice of 2 limes (about 4 tablespoons), plus additional lime wedges for garnish
- 1/4 cup thinly sliced green onions, white and light green parts only, divided
- Season the shrimp with the salt and pepper and then dredge them in the cornstarch, shaking to remove any excess. In a large skillet over medium heat, add 2 tablespoons of the coconut oil and swirl to coat the pan. Saute the shrimp until bright pink and opaque, about 2 minutes per side. Set aside on a plate.
- Add the remaining tablespoon of coconut oil to the pan. Saute the garlic until softened and very fragrant, about 1 minute. Add the Thai chili paste, chili garlic sauce, and peanut butter and whisk until thoroughly combined.
- Whisk in the coconut milk and bring the mixture to a simmer, whisking often, until the sauce becomes smooth. Reduce the heat to low and cook for 1 minute.
- Remove the pan from heat, and stir in the soy sauce, rice vinegar, lime juice, and 2 tablespoons of the green onions. Season to taste for additional salt, and then add the shrimp. Toss in the sauce until thoroughly coated, garnish with the remaining green onions, and serve warm with the lime wedges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Shrimp
- Method: Stovetop
- Cuisine: Seafood
Keywords: shrimp, peanut butter, chili paste, coconut milk