Seared Shrimps with Coconut Lemongrass Sauce

Seared Shrimps with Coconut Lemongrass Sauce

It’s an easy healthy recipe that can be adapted — serve the sauce with chicken, sea bass, scallops, or tofu seared in the same way.

Greeting from Bella Italia! Yes I am home, in Lecce where is hot (and I mean HOT) and sunny and skies are blue and I am happy! After spending 10 days in Germany on a business trip, This morning I landed home and where I will be enjoying 2 full weeks of (well-deserved) holiday with my family and friends. Let me tell what this is going to be like:

  1. Beach
  2. Sunbathing
  3. Seafood
  4. More beach
  5. Nights out with friends
  6. More sunbathing
  7. Long talks with my mom, on the porch at sunset
  8. Lots of tasty fruits
  9. More beach
  10. More seafood
  11. More nights out
  12. More mom & me time
  13. Early morning runs on the beach
  14. More sunbathing
  15. More food
  16. Lots of swims in the beautiful Mediterranean sea
  17. More seafood
  18. More of all the above!

Can you feel how excited I am? 🙂

But, before I get busy with all that, I want to share a recipe I made while still in shanghai . This simple recipe for Seared Shirmps with fragrant Lemongrass Coconut Sauce with lime and fresh basil will brightens your spirit with its fragrant aroma and sunny disposition. Fresh lemongrass and lime zest infuse the coconut milk!

Get your hand on some good coconut milk please and of course on some organic, cold press coconut oil. I used my favorite gre3n one, which I (literally) eat by the spoon!

Ingredients:

  • 400 g fresh peeled and veined jumbo shrimps
  • 1 stalk of fresh lemongrass, smashed
  • 2 thin slices of ginger
  • 1 can coconut milk (I uses Ayam light coconut milk)
  • 1 lime – zest and juice
  • 1 tsp fish sauce, or more to taste
  • few slices of fresh red chili
  • 1 tbsp organic cold pressed coconut oil (for searing)
  • salt and pepper
  • 8 leaves of fresh Thai basil – cut into ribbons
  • Kaffir lime leaves (optional if you have)

Get lemongrass, ginger and herbs washed and ready

Zest the lime

Grab a can of coconut milk

In a small sauce pan, bring coconut milk, ½ of the lime zest (save the rest for garnish) the smashed lemongrass and the ginger to simmer on medium low heat for 5 minutes. Do not over boil. Stir in 1 ½ teaspoons fish sauce and 1 tablespoon lime juice, turn the heat off and taste. Adjust with more lime or fish sauce if you want.

Add a few slices of fresh red chili for heat. Set aside and let flavors infuse while the rice is cooking.

Gently rinse and pat dry the jumbo shrimps. Season with salt and pepper. Grab some coconut oil and in a skillet, heat coconut oil over medium heat.

When the skillet is hot add the shrimps and sear each side 2-3 minutes (depending on the size). When done to your liking, set aside and give a little squeeze of lime.

When ready to serve, warm up the sauce just a bit, and strain. Garnishing with fresh basil ribbons and remaining lime zest.

You can also serve this on steamed rice if you like 🙂

Love

-Dani

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About the author:

An Italian living in China with a strong passion for cooking! Browse my ‘left-overs’ session for many tasty grub!

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