Spicy Coconut Shrimp
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 563
- Total Fat
- 38
- Saturated Fat
- 28
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 32
- Cholesterol
- 220
- Sodium
- 1290
- Total: 40 min
- Active: 30 min
Ingredients
1 cup dry white wine
1 tablespoon tomato paste
4 cups chicken broth
1 bay leaf
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon fennel seeds
2 teaspoons cayenne
1 teaspoon celery seeds
1/2 teaspoon paprika
Kosher salt
Finely grated zest and juice of 1 small lemon
One 15-ounce can coconut milk
1 pound shrimp, peeled and deveined
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
2 tablespoons chopped fresh parsley
Directions
- Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes.
- Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste.
- Serve in shallow bowls, topped with parsley.