Ingredients for Spicy Shrimp In Coconut Sauce
- Large Shrimp
- Onion
- Palm Oil
- 2 cloves garlic, minced
- Fresh Cilantro
- 1/4 cup chopped walnuts
- Chopped Tomato
- 1 cup broccoli florets
- 1 can (13.5 oz) coconut milk
- 1 tablespoon paprika
- 1 tablespoon ground coriander
- Fresh Parsley
- 1 teaspoon dried thyme
- Lemon Juice
- Dried Red Chilies
- Cooked rice, for serving
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How to Make Spicy Shrimp In Coconut Sauce
- Heat 2 tablespoons of dende oil (or substitute) in a large skillet or wok over medium heat.
- Add 1 tablespoon of paprika and the chopped onion.
- Sauté over low heat for 5-7 minutes, or until the onions are translucent and softened.
- Add the minced garlic, coriander, thyme, parsley, cilantro, chopped chilis, and walnuts.
- Cook for 3-5 minutes, stirring frequently, until fragrant.
- Stir in the chopped tomatoes.
- Cook for another 5 minutes, stirring occasionally.
- Add the broccoli florets, coconut milk, and shrimp.
- Cook for 5-7 minutes, or until the shrimp is pink and cooked through and the broccoli is tender-crisp.
- Serve immediately over a bed of cooked rice.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
34g
Fat
44g
Carbs
22g
