We all love shrimp…don’t we? Even living landlocked, it’s somewhat affordable …quick, it’s easy and pretty much works with every single cooking method, grill, broil, saute, poach, pickle, steam or fry. I’m a big fan. Before we get to this easy recipe, I want to share a little pantry secret that has come to my rescue many times for meal prep.
Powdered Coconut Milk. I could buy a case of canned coconut milk and still have an occasion where I don’t have a can on hand when I want to make a quick curry. On a recent trip to Savory Spice Shop in downtown Littleton, I saw this jar and quickly inquired about the product.
Coconut milk powder is 65% coconut oil carried on a maltodextrin base (a product made from starch), with a trace of sodium caseinate (a derivative of MSG and a type of protein found in the milk from all mammals) to keep the oil from separating. You can use this powder to make a rich, full-flavored coconut milk fast and easy by simply adding two tablespoons hot water to one tablespoon coconut milk powder. This really comes in handy when you need a small amount. I can’t tell you how many times I’ve opened a can for a recipe that calls for 1/4 or 1/2 cup of coconut milk, and even with good intentions, the rest spoils in the refrigerator. This powdered version even comes with great flavor.
Sweet, sour, hot and salty, this quick shrimp recipe is full of so many of my favorite ingredients blending into a delicious dish. Purchasing shrimp that’s already deveined really helps, as this dish has been on our table twice in the last busy weeks of long work days. Thanks to Kevin over at Closet Cooking for this one.
- 1 pound shrimp shelled and deveined
- 1/3 cup sweet chili sauce
- 1 lemon juice and zest
- 3 leaves kaffir lime sliced or 1 lime, zest
- 1 teaspoon chili sauce
- 1 tablespoon fish sauce
- 3 cloves garlic chopped
- 1 teaspoon palm sugar or brown sugar
- 1/4 cup coconut milk
- 1/4 cup cilantro chopped
- Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
- Heat a pan over medium heat.
- Add the shrimp along with the marinade and the coconut milk and simmer until the shrimp are cooked, about 2-3 minutes.
- Remove from heat and mix in the cilantro.
- Serve over cooked rice.
In the mood for Thai, how about these Thai Chicken Sliders
Lemon Thai Shrimp…It’s what’s for Dinner.