ByTiffany McCauley
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If you love the idea of Thai flavors and shrimp, this is the dish for you.
I will admit that Thai cooking is not my specialty. But there are certain flavor combinations that just scream “Thai” to me. Coconut and lemongrass are one of those combinations.
The truth is, this could be enjoyed in many different ways. I deliberately made this extra “soupy” because I love the sauce. If you don’t want that much, simply cut the coconut milk in half. But the extra sauce would go great over rice or veggies, or you can just eat it the way I did…. as more of a “soup” of sorts.
What I like about this recipe is that the flavors come together with just a few simple ingredients. Nothing exotic or hard to find. And I just bought a bag of pre-cooked, frozen shrimp at Trader Joe’s and thawed them out before cooking. Dinner was quick and easy. Let me know what you think!
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Thai-Style Shrimp Recipe
Delicious Thai flavors and shrimp come together in an truly tasty meal.
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Course: Main Course
Cuisine: Thai
Servings: 6 servings
Calories: 267kcal
Ingredients
- 2 lb. precooked, frozen, large shrimp (thawed)
- 15 oz. can full-fat coconut milk
- 3 sticks dried lemongrass
- 2 medium limes (juice only)
- 1 tsp. ground black pepper
- 1 tbsp. garlic granules (or more, to taste)
- 1 bunch fresh cilantro (chopped)
Instructions
In a large skillet, combine the coconut milk, lemongrass, and the juice of 1½ of the limes. Reserve the remaining juice for later in the cooking process.
Add the pepper and garlic powder here as well.
Bring the sauce to a gentle boil, then reduce the heat to simmer for about 4 minutes.
When the lemongrass is soft (you can just push down on it with a spoon to test it), add in the shrimp and cook until they are warmed through or cooked to your liking. I always cook mine for a while, but I'm paranoid about cooking seafood properly, so use your judgment on how long they should cook. If you bought them pre-cooked, you won't need to cook them for very long. They just need to be warmed.
At the very end of cooking, turn off the heat and stir in the remaining lime juice and fresh cilantro.
Cool slightly and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.5cup | Calories: 267kcal | Carbohydrates: 9g | Protein: 23g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 867mg | Potassium: 431mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 376IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 4mg
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I am making this tonight, but I have had a hard time finding dried lemongrass sticks. All I have been able to find is lemongrass paste and 2 fresh lemongrass sticks. How can I prepare this dish with one or both of these as a substitute?
Reply
Michelle – You can use the fresh stuff. I wouldn’t use the paste simply because I’m not familiar with it and can’t advise you on how to use it. But with the fresh stuff, just use equal amounts. Enjoy!
Reply
Thank you for your help. I used two fresh stalks and it turned out AMAZING! I have to say this is the tastiest recipe I’ve prepared from your site, and probably one of my all-time faves of anything I’ve ever cooked! My husband literally licked his plate and then proceeded to steal bites from mine, lol. I love how light and fresh this dish tastes and it still has so much flavor. I will be making this regularly, but I will definitely need to double the recipe from now on! You may say that Thai isn’t your “specialty”, but you sure had me fooled! ????????????
Reply
Michelle – Wow! High praise indeed! Thank you! I’m so happy you both enjoyed it! 😀
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