Ingredients for Coconut Garlic Shrimp
- Large Shrimp
- 1 tablespoon olive oil
- 2 tablespoons butter
- Minced Garlic Cloves
- 2 scallions, chopped
- Fresh Ginger
- 2 tablespoons dark rum
- Fresh Lime Juice
- 1 cup full-fat coconut milk
- Garlic Pepper Seasoning
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon Tabasco sauce
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How to Make Coconut Garlic Shrimp
- Preheat a large skillet over medium heat. Add 1 pound of shrimp and cook until barely pink (about 2-3 minutes per side).
- Remove shrimp from skillet and let cool slightly. Peel and devein, then set aside.
- In the same skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
- Add 4 cloves minced garlic, 2 chopped scallions (white and light green parts), and 1 tablespoon of grated fresh ginger. Cook, stirring frequently, until fragrant (about 1 minute).
- Sauté until garlic and scallions are softened but not browned (about 2-3 minutes).
- Stir in 2 tablespoons of dark rum and 2 tablespoons of fresh lime juice.
- Cook for 1 minute, then add 1/2 teaspoon of Tabasco sauce, 1/4 teaspoon of garlic pepper, and 1 cup of full-fat coconut milk. Stir well to combine.
- Reduce heat to low and simmer for 2 minutes.
- In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water until smooth to form a slurry.
- Add the cornstarch slurry to the sauce, stirring constantly until the sauce has thickened slightly (about 1-2 minutes).
- Add the cooked shrimp to the sauce and cook for 1-2 minutes, just until heated through. Be careful not to overcook.
- Serve immediately over cooked white rice. Garnish with extra chopped scallions (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
21g
Fat
87g
Carbs
4g
