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Thai Basil Shrimp with Coconut

Course Main Course
Cuisine Thai
Keyword seafood
Total Time 20 minutes
Servings 4
Author Christine Ma

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.

Notes

You can find Bull's head shallot sauce at Asian markets such as 99 Ranch.