Coconut-Garlic Shrimps Exotic Style
Main course
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Cook Time
1 h 25 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This coconut-garlic shrimp dish is a true invitation to travel! I often prepare it for a sunny lunch or a light dinner. The shrimps, marinated in lemon and garlic, become incredibly tender and flavorful. The coconut milk sauce, flavored with paprika and chili, brings an exotic and slightly spicy touch that blends perfectly with the sweetness of the coconut. It's a quick dish to prepare, ideal for lovers of Asian flavors and seafood. A real treat for the taste buds, ready in no time thanks to the Thermomix®!
Ingredients (12 ingredients)
-
500 g Peeled shrimps
-
1 piece Lemon
-
2 clove Garlic
-
to taste Salt or fine salt
-
1 noix Butter
-
1 piece Onion
-
1 piece Dried chili
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2 c. à c. Paprika
-
1 c. à s. Parsley
-
1 c. à s. Coriander
-
25 cl Coconut milk
-
to taste Pepper
Preparation (9 steps)
Marinated shrimps
Peel the shrimps and rinse them carefully. Put the shrimps in a salad bowl.
Garlic and lemon
Peel the garlic and put the garlic cloves in the Thermomix bowl. Chop the garlic for 3 Sek./Stufe 7. Add the chopped garlic to the salad bowl with the shrimps. Squeeze the juice of a lemon and pour it over the shrimps.
Marinate in the fridge
Mix the shrimps well with the garlic and lemon juice. Cover the salad bowl and let it marinate in the refrigerator for about 1 hour.
Preparing the onions
Peel the onion and cut it into four. Put the onion in the Thermomix bowl and chop it finely for 3 Sek./Stufe 5.
Cooking the onions
Add the knob of butter in the Thermomix bowl with the chopped onion. Sauté the onion for 3 Min./120°C/Stufe 1, without coloring it.
Adding the shrimps and chili
Drain the marinated shrimps using a colander. Incorporate the drained shrimps and the dried chili into the Thermomix bowl.
Coconut-curry sauce
Pour the coconut milk into the Thermomix bowl. Add the salt, pepper and paprika. Mix for 5 Min./100°C/Stufe 2.
Fresh herbs
Finely chop the parsley and coriander. You can use the Thermomix for this: put the parsley and coriander in the bowl and chop for 3 Sek./Stufe 5.
Finalization and service
Sprinkle the dish with the chopped parsley and coriander. Let the sauce thicken for a few minutes in the Thermomix bowl, setting to 2 Min./100°C/Stufe 1. Serve hot.
Finished cooking? Great! 🎉
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Created by
Chloe Durand
2
Rezepte
0
Kochbücher
Allergens
- Shellfish
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