Peanut Shrimp in Coconut Sauce







A recipe from the cuisine, allowed in a / diet.

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.

Nutritional Chart

Calories: 311 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 26 g
  • 22 g
  • 7 g

Ingredients Needed for Peanut Shrimp in Coconut Sauce

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
⅔ cup coconut milk
1 teaspoon peanut butter
2 tablespoons fried peanuts

How to Make Peanut Shrimp in Coconut Sauce

  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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