When I’m looking for a change in my dinner time routine I like to throw a little seafood into the mix. But my sweet husband is just not much of a seafood lover. One thing we can both agree on is shrimp. Since shrimp is so versatile I can easily come up with ways to serve it so it never gets old. At least not to us. This Shrimp with Red Chili Coconut Sauce is one of my favorite ways to serve shrimp. It’s so quick and easy to throw together this meal that you could just as easily make it on a weeknight as you could serve it for a dinner party on the weekend. This dish had all the Instagrammers buzzing when I posted it over there, so I know there are a few of you who have been waiting for the recipe to finally appear.
The sauce is simple to make and needs just a few stirs before tossing it with the shrimp. The red chili paste and the coconut are a perfect balance. Spicy and sweet mixed with the delicate flavor of the shrimp – my mouth is watering just thinking about this meal. The sauce is thick and rich you won’t believe that you made it in your own kitchen. In only about 2 minutes, no less! This dish is not too spicy, not too sweet, but feel free to adjust the spice to get it just the way you like it. You can even throw some cayenne pepper in there if you dare.
I like to serve roasted asparagus alongside this Shrimp with Red Pepper Coconut Sauce. When my husband and I were following the 21 Day Sugar Detox I served this with cauliflower rice. If you are following a paleo diet that option would work for you as well. All the grain lovers and gluten-free’ers can use plain rice if you’d like.
Shrimp with Red Chili Coconut Sauce
- For the sauce:
- 1 jar (3 ounces) Thai red chili paste (you can use less for less spicy)
- 2-3 tablespoons full fat coconut milk (such as Thai Kitchen)
- 1 teaspoon almond butter (or peanut butter)
- 1 teaspoon apple cider vinegar
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- For the shrimp:
- 1½ pounds of large shrimp, peeled and deveined
- 2 Tablespoons arrowroot starch (or corn starch or potato starch)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons butter or coconut oil
- Mix together all ingredients for the sauce and set aside.
- Place shrimp into a large mixing bowl.
- Add arrowroot starch, garlic powder, salt, and pepper.
- Toss well.
- Heat a large skillet over medium heat.
- Melt the butter.
- Add the shrimp and cook 2-3 minutes on each side, or until shrimp are opaque and tightly curled.
- Place cooked shrimp into a clean mixing bowl.
- Add sauce and stir well to coat.
- Serve immediately.
Recipe adapted from Paleo Fondue.