Best 2 Spicy Thai Coconut Shrimp Recipes

Get ready to tantalize your taste buds with a culinary journey to Thailand. Our Spicy Thai Coconut Shrimp is an explosion of flavors that will transport you to the vibrant streets of Bangkok. Succulent shrimp are coated in a fragrant mixture of Thai spices, then cooked to perfection in a rich and creamy coconut sauce. This delightful dish is served with fluffy jasmine rice, creating a harmonious balance of textures and flavors.

In addition to the main recipe, we've included three irresistible variations to satisfy every palate. For those who prefer a milder heat, the Sweet Thai Coconut Shrimp offers a delightful blend of sweet and savory flavors. If you're looking for a vegetarian option, the Thai Coconut Tofu is a delicious alternative that doesn't compromise on taste. And for those who love their seafood, the Thai Coconut Calamari is a crispy and flavorful treat that will leave you craving more.

No matter which recipe you choose, you'll be sure to enjoy a taste of Thailand in the comfort of your own home. With its perfect balance of spice, sweetness, and creaminess, the Spicy Thai Coconut Shrimp is a dish that will quickly become a favorite. So gather your ingredients and let's embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES

Spicy Thai Coconut Shrimp With Rice Noodles image

Make and share this Spicy Thai Coconut Shrimp With Rice Noodles recipe from Food.com.

Provided by jaetea

Categories Thai

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup oil
1 cup onion, chopped
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
2 tablespoons coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon Thai peppers or 1/4 teaspoon sriracha sauce
1/2 teaspoon turmeric
1 (14 ounce) can tomatoes, petit cut
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water or 1/2 cup chicken broth
1 teaspoon salt
1 1/2 lbs large shrimp, peeled and cleaned
2 teaspoons lemon juice
1/2 lemon zest
1/2 cup fresh cilantro
8 lime wedges

Steps:

Heat oil in large skillet or Wok on med-hi heat.
Add onions and stir, cook for 3 minutes.
Add garlic and ginger, cook 2 minutes.
Add next 5 spices, cook 1 minute.
Add tomatoes, cook 1 minute.
Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
Add shrimp, simmer, stirring for 3-5 minutes.
Stir in cilantro, lemon juice and zest.
Serve over rice noodles with lime wedges.
Rice Noodle Cooking Directions:.
Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
Note: This whole recipe can be cut in half including the rice noodles.

SPICY THAI COCONUT SHRIMP

SPICY THAI COCONUT SHRIMP image

Categories Shellfish Dinner

Yield 8 servings

Number Of Ingredients 1

Ingredients

2 cups cooked rice - 1 1/2 tbl water - 1 1/2 tsp red curry paste - 1 1/2 lb shrimp - cooking spray - 2 1/2 cups sliced asparagus (1") 1 1/2 cups sliced green onions - 1/2 tsp salt - 14 oz light coconut milk

Steps:

combine water & curry paste in med bowl - add shrimp - toss to coat - place lg nonstick skillet coated c cooking spray over med/hi heat until hot - add shrimp mix & saute 4 mins - add sliced asparagus & green onions - cover & cook 3 mins or until asparagus is crisp-tender - stir in salt & milk - cook 3 mins or until thoroughly heated - stir occasionally - serve over rice

Tips:

Use fresh shrimp for the best flavor and texture. If using frozen shrimp, thaw them completely before cooking.
To make sure the shrimp are evenly coated in the batter, whisk together the flour, cornstarch, salt, and pepper in a bowl, then dredge the shrimp in the mixture.
Heat the oil to 350 degrees Fahrenheit before adding the shrimp. This will help them cook quickly and evenly.
Cook the shrimp in batches so that they don't overcrowd the pan. This will help them cook evenly and prevent them from sticking together.
Serve the shrimp immediately with the spicy Thai coconut sauce.

Conclusion:

These Spicy Thai Coconut Shrimp are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight dinner. The shrimp are crispy and flavorful, and the sauce is creamy and spicy. Serve them with rice or noodles, and enjoy!

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