This Green Coconut Shrimp is fast, bold, and big on flavor. Charred aromatics, fresh herbs, and coconut milk turn into a silky sauce that coats our ultra-plump ultra-flavorful Black Tiger Shrimp. Serve with toasted bread to mop up every last bit of this craveable sauce. Recipe by @emeraldcchan.
Ingredients
For the green sauce:
- 1 tbsp neutral oil
- 5 scallions, whole, root ends trimmed
- 1 jalapeno, halved lengthwise, seeds removed
- 1/3 cup fresh parsley leaves, packed
- 1/3 cup fresh cilantro leaves, packed
- 2 cloves garlic
- zest of 1 lime
- juice of 1 lime
- 1/3 cup unsweetened coconut milk
For the shrimp:
- 1 lb Changing Seas Black Tiger Shrimp, peeled but tails left on
- kosher salt
- 2 tbsp neutral oil
For serving:
- a few spoonfuls of coconut milk
- extra-virgin olive oil
- gochugaru
- flaky sea salt
- toasted bread
Instructions
- Heat oil in a skillet over medium-high heat until very hot. Add scallions and jalapeno, cut side down, and cook without moving until deeply charred in spots, about 2-3 minutes per side. Let cool slightly.
- In a blender, combine charred scallions and jalapeno, parsley, cilantro, garlic, lime zest, lime juice, and 1/3 cup coconut milk. Blend until completely smooth and vibrant green. Season with salt to taste. Set aside.
- Pat shrimp dry and season generously with salt. Heat oil in the same skillet over medium-high heat. Add shrimp in a single layer (you may need to work in batches) and cook, undisturbed, until golden and lightly charred underneath, about 2 minutes. Flip and cook another 1-2 minutes until just cooked through.
- Remove skillet from heat. Pour green sauce over shrimp and toss to coat. The sauce should gently warm from the residual heat without losing its punch.
- Transfer shrimp and sauce to a platter or shallow bowl. Drizzle a few spoonfuls of coconut milk over top, followed by a glug of olive oil, a sprinkle of gochugaru, and a generous pinch of flaky salt.
- Serve with plenty of toasted bread; you'll want every last swipe of that sauce.