Are you craving a quick seafood dish? Look no further! This Thai basil shrimp with coconut is ready in less than 30 minutes and bursting with flavor for a fantastic weeknight meal.
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Watch how to make this
What makes this dish special
We just passed week 4 of our coronavirus quarantine and I have to say, there are some silver linings to this situation. I've been appreciating small things that I always took for granted, like grocery shopping whenever I wanted to and finding all the necessary ingredients. I think that by the end of all this, I will be a better chef, being able to create dishes out of limited ingredients.
Take, for instance, this Thai basil shrimp with coconut. I originally wanted to make a tamarind sauce but since I didn't have tamarind, I whipped up something else. And you know what? I'm almost certain that the outcome was better than the original plan. Finished with toasted coconut and fresh Thai basil, this shrimp dish is sublime! And for another quick and easy shrimp recipe, check out my Thai crab stuffed shrimp, Asian sesame shrimp meatballs, and green curry shrimp cakes!
Ingredients
- Shrimp: The main protein of the dish, providing a delicate seafood flavor and tender texture. Use peeled and deveined shrimp.
- Bull's head shallot sauce: Bull's head shallot sauce is a sweet and savory condiment that's made with roasted shallots, chili, and spices. The sauce has a thick, smooth texture and a rich, umami flavor that balances the natural sweetness of the shallots. It's the base of the flavor for this dish and a very important ingredient.
- Tomato paste: Adds depth, umami flavor, and a slight sweetness to the sauce, while also contributing to its color and thickness.
- Soy sauce: Provides saltiness and umami flavor to the dish, enhancing the overall taste.
- Rice vinegar: Adds acidity to balance the flavors and brighten the dish.
- Thai basil: Contributes a unique flavor with hints of anise, adding freshness and aroma to the dish. While Thai basil has a distinct flavor, you can use regular basil as a substitute. The flavor profile will be slightly different but still delicious.
- Toasted coconut flakes: Add a crunchy texture and tropical flavor, complementing the other ingredients and providing a contrast to the soft shrimp.
Substitutions and variations
- Protein: Substitute shrimp with chicken, scallops, or white fish cut into bite-size chunks. Use tofu for a vegetarian version.
- Spicy: Add chopped Thai chilies and saute them with the garlic and ginger for a spicy kick.
Step-by-step instructions
Step 1: Saute shrimp
This dish comes together very quickly so let's get right to it! Start by preparing the shrimp. Pat the shrimp dry with paper towels to get that lovely sear.
Heat a tablespoon of oil in a large saute pan and cook the shrimp until they're done. You may have to cook the seafood in batches depending on the size of your pan.
Season the shrimp with salt and pepper and set them aside.
Step 2: Make sauce
I know the name of this dish is "Thai basil shrimp with coconut" but it's not to be confused with the traditional Thai basil shrimp. Both dishes have shrimp and basil but this sauce is completely different. There is a little tomato paste, brown sugar, soy sauce, vinegar, ginger, garlic, and most importantly, shallot sauce.
This Bull's head shallot sauce is a savory condiment that adds a ton of umami to the dish. Think of it as fried shallots seasoned with soy sauce, chili, and other spices. By adding more flavor to this shallot sauce, we end up with something a little sweet, a little sour, and a whole lot delicious.
In the same pan, heat the remaining tablespoon of oil and saute the garlic and ginger until aromatic. Add the remaining ingredients for the sauce and bring it to a simmer, stirring constantly.
Once the sugar dissolves, add back the shrimp and toss together with the sauce. Don't forget the finishing touches, the fresh Thai basil, and toasted coconut. If you want extra zing, serve the dish with fresh lime wedges.
This Thai shrimp basil with coconut is so simple but packs a ton of flavor. I might even dare say that I prefer this over the traditional Thai basil shrimp!
Make-ahead and storage
- Make-ahead: You can cook the sauce ahead of time and reheat it when ready to toss with the shrimp.
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Frequently asked questions
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.
This dish pairs well with steamed jasmine rice, coconut rice, or Thai red curry fried rice. You could also serve it with rice noodles or over a bed of mixed greens.
You can toast coconut flakes in a dry skillet over medium heat, stirring frequently until golden brown, or spread them on a baking sheet and toast in the oven at 350°F for about 5-10 minutes.
More shrimp recipes
Looking for more shrimp dishes? Try these:
Recipe
Thai Basil Shrimp with Coconut
Ingredients
- 2 tablespoons oil divided
- 1 pound shrimp peeled, deveined
- salt and pepper
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- ¼ cup Bull's head shallot sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon tomato paste
- ¼ cup fresh Thai basil
- 2 tablespoons toasted coconut flakes
Instructions
- Heat 1 tablespoon of oil in a large saute pan on high heat. Add the shrimp and saute until pink on both sides, about 4-5 minutes. Season the shrimp with salt and pepper and set aside.
- In the same pan, heat the remaining 1 tablespoon of oil over medium heat. Saute garlic and ginger until aromatic, about 30 seconds. Add shallot sauce, tomato paste, soy sauce, rice vinegar, and brown sugar, stirring until combined. Simmer for 2 minutes or until the sugar has dissolved.
- Add the shrimp to the shallot sauce and fresh Thai basil and toss to combine. Top the shrimp with toasted coconut. Serve immediately with rice if desired.
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