It’s around the time of Thanksgiving again. While the traditional turkey-and-the-sides are a must the same Thanksgiving meal can get unexciting year after year. If you would like to add a unique twist to this year’s turkey dinner you can definitely include today’s recipe on your menu.
Since I posted my original coconut shrimp recipe sometime ago I’ve gotten enormous amount of feedback. Upon popular demand for another coconut shrimp that features a sweet creamy white coconut sauce, I embarked on a journey to uncover this dish. After tweaking with the ingredients based on the comments from all the readers I’ve come up with a recipe that tastes like the one at your local Asian buffet.
Today, I’d like to share this creamy coconut shrimp recipe with all of you. Since this is going to be my only post before the Thanksgiving, I would like to thank all the readers out there for supporting this project and tolerating my slow update in the past few weeks. I hope you’ll enjoy this yummy shrimp dish and as always please feel free to leave some suggestions and questions.
P.S. As a bonus to the this Thanksgiving special post, I am excited to announce that the first ever Yi Reservation cooking video, which featu
res the creamy coconut shrimp dish, is on the way. I will add the video to this post as soon I finish all the editing. Please check back soon.
P.P.S. One more thing, since the sweetness varies from region to region you have the discretion to add sugar to your own taste.
Let’s get started!
Step by Step Recipe
Shell and devein the shrimp. Rinse the shrimp and pat dry the shrimp with paper towel and season with salt
In a measuring cup, combine and mix well the coconut cream, cream or milk, and vanilla extract
Melt the butter in a sauté pan over medium heat. Add shrimp and pan fry until both sides are golden brown. Around 2 minutes for each side. Splash some rum and cook the shrimp for another minute. Set aside the shrimp in the same pan
In a separate pan, add the coconut cream mixture and cook over low heat. Add condensed milk and stir to mix
When the coconut mixture starts to bubble, add additional sugar to taste. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/3. Add some diluted corn starch to thicken the cream if necessary. Optionally, you can add Mayonnaise in place of corn starch to create a richer flavor
Transfer the cream mixture to the shrimp. Turn on the heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point. Plate and serve the dish hot