Craving something bright and flavorful? You've got to try this Tom Yum Shrimp from @emeraldcchan! A little zesty and a little coconut-y, with juuuust the right amount of spice, it's perfect for a family meal or a party.
Ingredients
- 12 oz bag Changing Seas Black Tiger Shrimp, thawed
- 2 tbsp neutral oil
- 1 shallot, finely chopped
- 6 cloves garlic, finely chopped
- 2 red Thai birdseye chili peppers, thinly sliced
- 2 stalks lemongrass, bruised, cut into 2” pieces
- 8 makrut lime leaves
- 1/2 tsp kosher salt
- 2 tbsp tom yum paste
- ⅓ cup full-fat coconut milk
- 1 lime
- ¼ cup cilantro leaves, roughly chopped
Instructions
- Add neutral oil to a large pan set over medium-high heat. Add shallots, garlic, birdseye chili, lemongrass, and lime leaves to the pan. Cook, stirring occasionally, until the ingredients are fragrant and the shallots have softened, 2-3 minutes.
- Season the shrimp with salt. Add shrimp to pan and quickly toss with the shallot mixture. Arrange shrimp in a single layer, and cook undisturbed until the shrimp is lightly browned, 2-3 minutes. Flip and cook for an additional 1 minute.
- Add the tom yum paste to the pan and stir frequently until evenly distributed. Pour in the coconut milk and continue to stir until the sauce is well mixed.
- Squeeze lime over the shrimp, and transfer to a serving dish. Top with cilantro and serve with more lime on the side.