Peanut Shrimp in Coconut Sauce

  • Difficulty: Medium
  • 15 minutes
  • 3 servings
Peanut Shrimp in Coconut Sauce

And here’s another example of Asian cooking (Thai to be more exact) at its best. It’s hot and nutty, like in peanut and coconut-nutty and we didn’t use dairy at all. We substituted butter and milk with coconut oil and coconut milk. We would serve this over cooked rice, but maybe some of you would prefer it as is.

Ingredients

3 teaspoons coconut oil
1 shallot, finely chopped
2 garlic cloves, crushed
12 ounces shrimp
1 teaspoon soy sauce
dried oregano
1 teaspoon chili flakes
2/3 cup coconut milk
1 teaspoon peanut butter
2 tablespoons fried peanuts
salt
pepper

Steps

  1. Melt 2 teaspoons of coconut oil in a pan over low heat, then add the shallot and garlic.
  2. Cook and stir for 5 minutes or until tender. Stir in the remaining teaspoon of coconut oil in the process.
  3. Add the shrimp. Cook for 5 minutes, while stirring in the soy sauce, some oregano, the chili flakes, coconut milk, peanut butter, and peanuts in the process.
  4. Season with salt and pepper. You can serve it as is or over rice, garnished with lime and more finely chopped shallot.

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