Shrimp in Coconut Vegetable Sauce (Healthy)
This flavourful shrimp in coconut sauce with vegetables makes a healthy, delicious family friendly weeknight dinner. Made using a handful of everyday ingredients the dish comes together in just over 20 minutes.
Servings 3 servings
Calories 243kcal
Equipment
- Large non-stick pan
Ingredients
- 10.58 ounces medium/large shrimp or prawns, raw, peeled, deveined
- ⅔ cup light coconut milk or regular, adjust the amount to your preference
- 3 garlic cloves finely chopped
- 3 small shallots finely chopped
- 1 red chili pepper or to taste, finely chopped
- 1 medium tomato ripe, finely chopped
- ½ red bell pepper finely chopped
- 2 tablespoons coconut oil
- ½ vegetable stock cube
- 6-8 sprigs thai basil leaves only, finely chopped
- fine sea salt and pepper to taste
For serving
- zest of l lime and drizzle of lime juice
- 2 scallions/spring onions finely chopped
Instructions
- Start by cooking the shrimp. In a large non-stick pan heat up 1 tablespoon of the coconut oil, add the shrimp, season and stir fry over a fairly high heat for 3-5 minutes (depending on the size of your shrimp) until pink. Transfer the shrimp into a bowl.
- To the pan add the remaining oil, heat up then add the chopped shallots, garlic and chilli pepper. Cook for 3 minutes over a medium/low heat until softened stirring often.Add the tomato and pepper and cook for 2 minutes stirring often.
- Pour in the coconut milk, add the stock cube half and chopped thai basil, cover and bring to the boil then simmer for 8 minutes to let all the flavours blend together, stirring occasionally.
- Stir in the shrimp (along with the juices) and heat the mixture up again briefly.Remove from the heat, scatter the lime zest, chopped scallions (spring onions) and drizzle a little lime juice over the dish. Serve immediately.
Notes
- Pat dry the shrimp before cooking using paper towel.
- Use either medium/large shrimp or prawns. Stir fry until pink then remove from the pan.
- Chop the vegetables quite finely so that they naturally thicken the sauce.
- Don’t use too much lime juice or the sauce might become too sour (it already contains a tomato). A little drizzle will suffice.
- Make ahead: You can prepare the sauce ahead and once completely cooled refrigerate for a couple of days. When ready to serve heat up the sauce then cook the shrimp (as per Instructions) and stir into the sauce.
- You may only need to season the shrimp as the sauce contains vegetable stock and will probably not need any more salt. Add pepper to taste.
- Best served immediately. Serve with rice (any) or soft bread to soak up all the delicious sauce.
- Leftovers can be refrigerated for up to 3 days.
- The sauce (not the shrimp) can be frozen for up to 3 months. When ready to serve defrost and heat it up, stir fry the shrimp and add into the sauce.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 11g | Protein: 22g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 252mg | Sodium: 948mg | Potassium: 363mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 60mg | Calcium: 164mg | Iron: 3mg