Coconut Shrimp Dipping Sauce - Thai Style

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Coconut sauce with peanut butter flavor makes classic creamy sauce inspired by Thai cuisine. With shrimp and sweet pepper, it makes dinner easy

It seems that I am very short with shrimp recipes with coconut milk, despite its popularity and the great demand for it. I will try to compensate for that in the coming days.

This coconut curry shrimp recipe. On my previous topic, I had provided you with the original and this version, minus the pills for those looking for a simpler version. (I made some special adjustments from my industry to this recipe and added some of my household ingredients).

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What you will need in coconut curry shrimp:

Jumbo shrimp
Vegetable oil
the salt
Red pepper flakes
coconut milk
Fish sauce
Peanut Butter
Ground ginger
Brown sugar
green onion

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How to make coconut curry shrimp:

First, you'll need to peel shrimp and devein. Then, toss the shrimp with a little oil, garlic, kosher salt and red hot pepper flakes. Let the shrimp soak for 10 minutes.

Cook onions and peppers in a hot skillet until smooth, then transfer them to a bowl. Work in batches, cook shrimp in the pan and then put in a separate bowl.

The cream sauce is prepared by combining coconut milk with fish sauce and lemon juice, as well as peanut butter, brown sugar and ground ginger. Do not be afraid of fish sauce. It looks strange but adds a distinct Thai flavor to the dish. It is a highly rated fish sauce, which is 100% natural.

Add cooked onions and peppers to the pan and pour the coconut milk mixture. Boil the mixture and then reduce until cooked and cooked until cut in half Add shrimp to the pan with basil and coriander and toss to a coat.

When serving coconut shrimp with curry, it's all about dressing. Coriander leaves, fresh basil, slices of red jalapeno, chopped green onions and a squeeze of lime, enhance this dish in my opinion.

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Can I add extra vegetables:

Of course! Feel free to switch one of the spiral peppers with other favorite vegetables.

What kind of coconut milk should I use:

You should use canned and unsweetened full-fat coconut milk.

How to make shrimp coconut milk with cereals:

If you want to try the version with peeled shrimp with grains, you only need to grind 1 cup of Rais Buffs in a food processor. After letting the shrimp soak for about 15 minutes, wrap the shrimp in crushed grains and saute in a pan.

You will need to wipe the frying pan out after each batch and you may need a little extra oil as well.

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Coconut Shrimp Dipping Sauce Recipe

Prep Cook Ready in Serves
15 m 15 m 30 m 4


  • 1 lb jumbo shrimp
  • 4 tablespoons of vegetable oil
  • 2 minced or pressed garlic glove
  • 1/4 teaspoon salt
  • A quarter of a teaspoon of red pepper flakes
  • 1/2 onion, peeled and sliced
  • Half a red pepper, sliced
  • Half a grain of pepper planted and sliced
  • Half a sweet yellow pepper, sliced
  • 1 cup coconut milk
  • 4-6 tablespoons of high-quality fish sauce, start with 4 tablespoons and add more as desired
  • 2 tablespoons of peanut butter
  • 2 tablespoons of lemon juice
  • 1 tablespoon brown sugar
  • 2 teaspoons of ground ginger
  • 2 tablespoons of chopped basil leaves
  • 2 tablespoons of chopped coriander
  • 1 green onion, chopped
  • Red jalapeno pepper thin slices (optional)


  1. Peel and devein the shrimp, leaving the tails on. Put the shrimp in a bowl with a tablespoon of oil, garlic, salt and red hot pepper flakes. Toss the coat and let it soak for 10 minutes.
  2. Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add onions and peppers and cook until smooth, about 5 minutes. Transfer the peppers and onions to a bowl.
  3. Add 1 tablespoon of oil to the pan and cook half the shrimp for 2 minutes, then turn it over and cook for 2 minutes or until it becomes dark. Transfer the shrimp to a plate. Add 1 tablespoon of oil, cook the remaining shrimp, then add the other shrimp.
  4. In another bowl or 4-cup cup, mix coconut milk, fish sauce, peanut butter, lemon juice, brown sugar and ground ginger, and stir well.
  5. Transfer the cooked onions and peppers to the pan and pour the coconut milk mixture from the peppers. Bring to a boil, then reduce to simmer and cook until halved, about 5 minutes.
  6. Add shrimp to the pan with basil and coriander and toss to the coat. Serve on rice or noodles. Decorate with a mixture of coriander, basil, sliced ​​green onions and the desired red jalapeno slices.


* You may find that the dish is too salty. I think this is due to the use of a lower quality fish sauce, which will add a more salty taste. Please use the high-quality fish sauce, or add 4 tablespoons of the sauce and then taste it, and add more as you like.
** You can use fresh or dried ginger in this dish. If you are using fresh, use 1 1/2 tablespoons of chopped ginger and cook with pepper and onion and delete the dried ginger from the coconut milk mixture.
*** I recommend using pink shrimp for this recipe. It is sweeter and more flavorful than striped shrimp or a tiger that is usually cultivated.
**** I would like to leave tails on this plate for presentations, but if you wish, feel free to remove shrimp tails before serving.
***** This dish is served over brown rice. If you are a type of white rice (like me), search for it. Cellophane or rice noodles will also be very good.

Nutritional facts

Amount for each service
Calories 429
Fat 32 g
Saturated fat 23 g
Cholesterol 286 mg
Sodium 1076 mg
Potassium 395 mg
Carbohydrates 12 g
Fiber 2 g
Sugar 6 g
Protein 27 g
Vitamin A 1094 IU
Vitamin C 74 mg
Calcium 181 mg
Iron 5 mg
Coconut Shrimp Dipping Sauce - Thai Style Coconut Shrimp Dipping Sauce - Thai Style Reviewed by Admin on January 16, 2020 Rating: 5

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