Coconut Cream Shrimp Dinner Recipe

About this recipe

A rich and creamy shrimp dish simmered in coconut cream with aromatic spices, perfect for a pescatarian dinner solution.

Ingredients

• 200G Picard - Breaded Shrimp
• 400 Ml Coconut Merchant Organic Coconut Cream
• 199G La Costena Sliced Green Jalapeno Peppers, 199G
• - Tata Salt
• 1 Bunch Spring Onions 1 Bunch
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G

Instructions

1. 1. Peel and devein 500 g shrimp, then set them aside.
2. 2. In a saucepan, combine 1 1/2 cups thin coconut milk, 1 tsp ginger powder, and bring to a boil over medium heat.
3. 3. Add the shrimp to the saucepan and cook until they turn pink and opaque, about 3-5 minutes.
4. 4. Stir in 1 cup coconut cream, 1 finely chopped jalapeno pepper, and 1/2 tsp salt. Simmer for 2-3 minutes to thicken the sauce.
5. 5. Garnish with 1/3 cup chopped green onions just before serving. Serve hot with steamed rice or crusty bread.