Skip to main content New<> this month
Get the Allrecipes magazine

Thai Style Shrimp

Rated as 4.47 out of 5 Stars
8

"A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 289
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
  2. Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
  3. Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

Nutrition Facts


Per Serving: 289 calories; 20.1 8.2 20.9 173 502 Full nutrition

Explore more

Reviews

Read all reviews 67
  1. 74 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

this is my favorite dish to cook. i substitute the turmeric with ground cumin, simmer at a higher temp for thickness, and serve over rice. good stuff.

Most helpful critical review

Although this wasn't bad, I was disappointed. I followed the recipe to the T, except I used a 5.5 oz can of coconut milk, which I believe is less than 1 cup. Still, the mixture came out soupy an...

Most helpful
Most positive
Least positive
Newest

this is my favorite dish to cook. i substitute the turmeric with ground cumin, simmer at a higher temp for thickness, and serve over rice. good stuff.

Although this wasn't bad, I was disappointed. I followed the recipe to the T, except I used a 5.5 oz can of coconut milk, which I believe is less than 1 cup. Still, the mixture came out soupy an...

This was just an "okay" dish that I will probably not make again. I too could not get a paste in my blender and added two Tbsp. of the coconut milk to the mix to get a paste. I also used a can...

This was absolutely delicious but my wife and I took a few extra steps to avoid some of the pitfalls others were having. First, when making the spice paste it's helpful to add some liquid (we us...

I thought this was a wonderful recipe and would make it again. I did not have turmeric so I used curry as suggested by others. It was super easy to make and the sauce was excellent over rice. ...

I enjoyed this recipe quite a bit. Served it over rice noodles, which sopped up the yummy sauce well. Instead of turmeric, I used curry. I added a little extra ginger, and cut down on the to...

Since my wife is Thai, I thought I'd finally add some comments on this recipe. For creating the paste, there's no substitute for a good heavy Thai mortar and pestle. If you don't have that, add...

Tasted like a dish you would pay $10 for at a Thai restaurant. Coconut and spices go well without an overpowering aftertaste. The only changes I made was substituting cilantro for the basil, an...

a nice and simple dish. i found it very satisfying!