Hey there, fellow food enthusiasts! Let me tell you about my recent culinary adventure. I was craving something both light and flavorful, something that would transport me to a tropical paradise, even if just for a few bites. That's how I came up with this shrimp sashimi with coconut milk and curry recipe—a delightful combination of fresh, succulent shrimp and a rich, aromatic curry sauce. It’s so easy, and it's a guaranteed crowd-pleaser. Prepare to be amazed!
This recipe is incredibly versatile. Feel free to adjust the amount of curry paste to suit your spice preference. If you’re a total spice newbie, start with one tablespoon and gradually increase. I'm usually not a big spice fan, but trust me, I loved the subtle flavor.
Required Equipments
- Sharp knife
- Cutting board
- Mixing bowls
- Whisk
- Small saucepan
- Large skillet
Shrimp Sashimi with Coconut Milk and Curry
This Shrimp Sashimi with Coconut Milk & Curry is a quick and easy dish that blends the freshness of seafood with the warmth of a delicious curry sauce. It's perfect for a light lunch or a flavorful appetizer.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prep your shrimp. Thaw them completely if frozen. Pat them dry with paper towels—this is key for a nice sear later. Then, using your sharp knife, carefully devein them, and set aside. Make sure you get rid of any dirt or impurities! Trust me, its' worth it.
- Next, let’s make the curry sauce! In that small saucepan, combine 1/2 cup of coconut milk (full-fat for extra richness!), 2 tablespoons of red curry paste (adjust to your spice preference!), and 1 tablespoon of fish sauce (umami bomb!). Stir constantly over medium heat until it’s just simmering and fragrant. Don't let it boil!
- Now for the shrimp! Heat up a large skillet over medium-high heat. Add a tablespoon of oil (I prefer coconut oil for its flavor), and then carefully place those prepped shrimp in a single layer. Sear for about 2-3 minutes on each side, until they're pink and beautifully opaque. Don’t overcrowd the pan, or they’ll steam instead of sear. This is a common mistake, you know!
- Once the shrimp are cooked, gently remove them from the skillet and set aside. Add the remaining coconut milk to the skillet with the curry sauce. Bring it to a gentle simmer, then reduce the heat to low. Let it thicken slightly, like a creamy dream.
- Finally, to plate: Arrange the seared shrimp on a serving platter. Pour the luscious coconut curry sauce over the shrimp. Garnish, as desired (see FAQ!), and serve immediately! Enjoy the explosion of tropical flavors.
- Tip: If you're feeling adventurous, you could add a squeeze of lime juice at the end for a zingy twist. It really brightens up the coconut flavors!
📝 Notes
- Ensure shrimp is completely thawed before cooking. Adjust curry paste for desired spice level.
- If you're not a fan of fish sauce, you can replace it with soy sauce.
🍎 Nutrition
Calories: 300kcal
Protein: 25g
Fat: 15g
Carbohydrates: 10g
Fiber: 1g
Calcium: 20mg
