Recipe courtesy of Valerie Bertinelli

Spicy Coconut Shrimp

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings



  1. 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.
  2. 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.
  3. Serve in shallow bowls, topped with parsley.