What words come to mind when I make this Thai coconut shrimp? Warm, comforting, and inviting. I could also add creamy and flavorful to the list. Seriously though, my tastebuds totally jump for joy when eating this!
This Thai coconut shrimp recipe is pretty simple, and makes the perfect weeknight meal. You could totally make this recipe in about 30 minutes, depending on if your shrimp already come peeled and deveined. It can serve up to 6 people… or 3 very hungry ones like with my family. I like to use pretty large shrimp, but if you have jumbo size shrimp (almost prawn-size) you could slice them in half length-wise to create the perfect bite!
The base of this ginger garlic sauce is canned coconut milk, which gives it that nice creamy texture and slight coconut flavor. I’m pretty obsessed with using at the moment because it’s such a versatile ingredient… you can use it in almost anything! Like these brownies, cheesecake bars, popsicles, and even this gnocchi recipe. You can even whip the solid coconut cream part to turn into whipped coconut cream.
This sauce also calls for grated ginger root instead of chopped. I love grating ginger because it releases some of the juices from the root, adding more flavor to your sauces. It also tends to blend in well so you don’t find yourself chewing on chunks of ginger. No that it’s bad or anything, it’s just not my thing.
This Thai coconut shrimp recipe is both gluten free and dairy free. It does use a few teaspoons of sugar, which you could absolutely substitute with coconut sugar if desired.
I like to serve this over some cooked rice noodles or hot rice (I prefer jasmine or basmati rice). If you are looking for another option, you could serve it over some zucchini noodles instead! If you try it for yourself, let me know what you think!
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