It’s a new week! Happy Monday to my lovely blog visitors, I wish a pleasant week. Recipe for this Monday morning is coconut shrimp sauce.
Don’t you want to dig in mere looking at the picture? The taste is heavenly, trust me! This recipe comes together quickly and the ingredients are what you’re going to have in your pantry or what you can access easily.
In case you missed the Curry Fish Recipe it’s a very delicious sauce too you might want to check it out.
In this recipe, I used two types of bell peppers, you don’t have to use two colors, you can use just one and your choice. Also, the oil I used was coconut oil, you can definitely use the oil of your choice.
You might want to try;
- 1 Can Coconut milk (15oz)
- 1 Pound Shrimps (peeled, deveined, and head off)
- 1 Cup Peas and diced carrot
- ½ Cup Bell pepper (I used red and gold; diced)
- 1 Small Onion (chopped)
- 1 Teaspoon Ginger (minced)
- 1 Teaspoon Garlic powder
- 1 Teaspoon Onion powder
- 1 Teaspoon Thyme
- 1 Teaspoon Turmeric
- 1 Tablespoon Coconut oil (or your choice)
- Salt and pepper
Gather the ingredients, and chop the vegetables.
Season the cleaned shrimps with garlic, onion powders, salt, and pepper.
Heat a skillet on medium-high heat, add oil
When the oil is hot, add thyme, ginger, and onion. Sauté for a few seconds until the onion fragrant.
Add the bell peppers and stir for about 1 minute.
Add the coconut milk, season with salt and pepper then allow the mixture to simmer for about 10 minutes. If you think the sauce hasn't thickened enough for your preference you can leave it longer before adding the shrimps in the next step because you don't want to overcook the shrimps.
Add the shrimps, turmeric, stir and cook for about 2-3 minutes or until the shrimps are pink and opaque.
Add the carrots and peas. Check the seasonings and readjust if necessary. Heat everything up for about 1 minute and turn off the heat.
You can have it by itself, it is absolutely delicious.
Serve with quinoa, rice or any of your favorite.
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