Spicy Coconut Shrimp

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

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.


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