Yums for the Tum

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Shrimp in Creamy Coconut Sauce

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**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Shrimp in Creamy Coconut Sauce
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Shrimp in Creamy Coconut Sauce
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Slightly crisp shrimp drenched in a sweet and creamy coconut sauce. Yum!
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Servings Prep Time
4to 6 servings 10minutes
Cook Time Total Time
20minutes 30minutes
Servings Prep Time
4to 6 servings 10minutes
Cook Time Total Time
20minutes 30minutes
Ingredients
For Shrimp:
  • 1lbmedium shrimp(cleaned, peeled and de-veined, tails removed)
  • 1tsp.salt
  • 1Tbsp.cornstarch
  • 1/2cupbreadcrumbs (plain)
  • 2Tbsp.unsalted butter
  • 1/4cupcanola oil
For Coconut Cream Sauce:
  • 1cupcoconut cream(must be coconut cream, NOT coconut milk or cream of coconut)
  • 1/4cupmayonnaise
  • 1/4cupmilk(DO NOT use soy or almond milk, as they curdle when mixed with the cream of coconut)
  • 1/4cupsweetened condensed milk
  • 2Tbsp.pure vanilla extract
  • 1tsp.salt
  • 1Tbsp.scallions(green parts only, chopped)
Ingredients
For Shrimp:
  • 1lbmedium shrimp(cleaned, peeled and de-veined, tails removed)
  • 1tsp.salt
  • 1Tbsp.cornstarch
  • 1/2cupbreadcrumbs (plain)
  • 2Tbsp.unsalted butter
  • 1/4cupcanola oil
For Coconut Cream Sauce:
  • 1cupcoconut cream(must be coconut cream, NOT coconut milk or cream of coconut)
  • 1/4cupmayonnaise
  • 1/4cupmilk(DO NOT use soy or almond milk, as they curdle when mixed with the cream of coconut)
  • 1/4cupsweetened condensed milk
  • 2Tbsp.pure vanilla extract
  • 1tsp.salt
  • 1Tbsp.scallions(green parts only, chopped)
Instructions
For Shrimp:
  1. Rinse the shrimp and pat dry with paper towels. Season with salt.
  2. Mix bread crumbs and corn starch together and toss shrimp in the mixture (I do all of this in a gallon-sized ziploc bag).
  3. In a large skillet, melt the butter in the oil and fry shrimp over medium heat for 2-3 minutes until golden brown.
    Note: It's easier to do this in small batches of about 8 shrimp at a time, since they cook so fast.
  4. Drain shrimp on paper towels and set aside. Make sauce recipe below.
For Coconut Cream Sauce:
  1. In a sauce pan over low heat, combine the coconut cream, evaporated milk and vanilla extract.
  2. Add condensed milk and stir.
  3. When the coconut mixture starts to bubble, add scallions. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/3. Add the mayonnaise and whisk constantly until combined.
  4. Place shrimp in the cream mixture. Heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point.
  5. Plate and serve hot on its own, with rice, lo mein or whatever your heart desires!
Recipe Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

Adapted from: http://www.welcome-home-blog.net/2013/07/shrimp-in-creamy-coconut-sauce.html?spref=pi

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