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Thai Coconut Chili Shrimp




Source of Recipe


WKRG


List of Ingredients




Thai Coconut Chili Shrimp



* 2 lb. large shrimp, shelled, deveined and butterflied)
* 2/3 cup sweet chili sauce
* 1 lemon (juice and zest)
* 2 Tbsp Chili sauce
* 2 Tbsp Fish Sauce
* 4 cloves Garlic, minced
* 2 tsp brown sugar
* 1 red pepper, sliced thinly
* 1 onion, sliced thinly
* 1 cup coconut milk (reg. or light)
* ½ cup cream
* Corn starch and water slurry
* ½ cup chopped cilantro


Recipe





Mix sweet chili sauce, lemon juice and zest, fish sauce, chili sauce, garlic and brown sugar. Toss the sauce with shimp and let marinate for 1 hour.

Heat 2 Tbsps of canola oil in a large pan. Saute the red peppers and onions until soft (approx. 5 min.) Add the shrimp and marinade and continue to cook at high heat for 2-3 minutes until shrimp are cooked through (do not overcook, as shrimp will be tough).

Add coconut milk and cream. Taste. If the flavor is too spicy, add a little more cream. If necessary to create a thicker sauce, mix a little cornstarch with water in a cup and add it to the dish. Mix in Cilantro and use some for garnish.

Timewise: You can make the marinade, prepare the shrimp and slice the vegetables early in the day. Marinate the shrimp 1 ½ hours before the party and then finish cooking shortly before the dinner starts. Keep warm in a c