Shrimp In Thai Coconut Sauce - Chef Fun Kitchen

Shrimp In Thai Coconut Sauce

Coconut milk flavored with peanut butter makes a conventional Thai-inspired, creamy sauce for bell peppers and sautéed shrimp for an easy dinner any night of the week.

This recipe became my divine suggestion while i used to be positioned immediately for a cooking project at preferred turbines HQ. We have been tasked to create recipes the use of a wellknown turbines cereal, ANY cereal. And that’s a number of cereals!

Shrimp In Thai Coconut Sauce

To recreate the recipe, I went to the store to shop for the cereal and came home with…Cocoa Puffs, not Reese’s Puffs. So, instead of making but another ride to the store, I’m supplying you with the stripped down model as nicely, minus the Reese’s Puffs coating.

About the Recipe
If you’d want to strive the version with the cereal crusted shrimp, actually grind 1 cup of Reese’s Puffs in a food processor. After allowing the shrimp to marinade for about 15 mins, roll the shrimp in the overwhelmed cereal and sauté within the skillet. you may need to wipe the pan out after each batch and can need a touch extra oil as properly.

Shrimp In Thai Coconut Sauce


  • 1 pound jumbo shrimp shell and tail on
  • 4 tablespoons vegetable oil divided
  • 2 gloves garlic minced or pressed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red chili flakes
  • 1/2 onion peeled and sliced
  • 1/2 red bell pepper seeded and sliced
  • 1/2 orange bell pepper seeded and sliced
  • 1/2 yellow bell pepper seeded and sliced
  • 1 cup coconut milk
  • 4-6 tablespoons high quality fish sauce start with 4 tablespoons and add more to taste
  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice about 1/2 large lime, juiced
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves chopped
  • 2 tablespoons cilantro chopped
  • 1 green onion chopped
  • Red jalapeno pepper thinly sliced (optional)


  1. Peel and devein shrimp, leaving tails on. vicinity the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and pink chili flakes. Toss to coat and allow marinade for 10 mins.
  2. Warmth a 12-inch skillet over medium high warmness with 1 tablespoon of oil. add the onion and peppers and cook until softened, about five mins. transfer the peppers and onion to a bowl. upload 1 tablespoon of oil and prepare dinner half of the shrimp for two mins, then flip and prepare dinner for any other 2 mins or till opaque. switch the shrimp to a plate. upload the ultimate tablespoon of oil and cook the closing shrimp then add to the opposite shrimp.
  3. In any other bowl or four cup measuring cup mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir nicely. transfer the cooked onion and peppers to the skillet and pour the coconut milk combination of the peppers. convey to a boil then lessen to simmer and cook till reduced by using half of, about 5 mins. add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with greater cilantro and basil, chopped inexperienced onion and sliced crimson jalapeño of preferred.

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