THAI SHRIMPS IN COCONUT CURRY CREAM

These shrimps are Thai style dinner done in 25 minutes. Shrimps are cooked in garlic butter, little curry seasoning and coconut cream, accompanied by bakes spiralized vegetables; zucchini, sweet potatoes and beets. This is a healthy version of Coconut Curry Shrimps.

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Healthy coconut curry shrimp

Bring a restaurant-quality flavours to your kitchen. Juicy shrimps simmered in creamy coconut sauce infused with curry seasoning, is naturally low in carb, packed with protein and full of vibrant veggies to support balanced, feel-good way of eating.

Using oven-baked spiralized vegetables, this recipe is smart and satisfying alternative to traditional rice or noodles. The veggies are roasted into tender, to delivery comfort, flavour and nutrition in every bite.

Ingredients for Thai shrimps

Shrimps – Choose shrimps of larger size, for better and bigger bite. Shelled shrimps are recommeded, to bring more flavour to the dish.

Coconut cream – Cream will bring milder flavour to this dish, also nice coconut flavour.

Garlic butter – Goes so well with shrimps, garlic compliments any seafood dish and especially shrimps. Butter bring comforting and caramelized flavours.

Vegetables & flavouring – Use smaller vegetables; zucchinis and choose different colours to bring more colourful vibe to your dish. Also sweet potatoes and beets are easier to spiralize if you choose smaller size, then big sweet potatoes . As a flavouring used fresh ginger and garlic, to add some kick to these delicious veggies.

Seasoning – Use salt and pepper for the shrimps, following curry seasoning for the coconut cream.

How to bake spiralized veggies

Baking spiralized vegetables are straight forward the easiest you can do, comparing what load of vitamins you will get back. Baked veggies are so tasty and almost done in no time. No need for pots and pans; only baking sheet with parchment paper.

Start by washing the veggies (no need to peel the potatoes, nor zucchinis, only red beets needs to be peeled). Use your favourite spiralizer and reheat the oven 325 C / 170 C. Place a parchment paper on the bottom of the baking sheet.

Place the spiralized veggies in a large kitchen bowl and season with salt and pepper, fresh ginger, crushed garlic and drizzle with olive oil. Bake for 15-20 minutes. Keep an eye on the baking sheet, not to overbake the veggies.

How to make coconut curry shrimps

Start with reheating a pan and place garlic butter in it. Once the garlic butter is melted add defrosted shrimps and cook on medium high for just 5-7 minutes; turn them half way trough cooking or until the shrimps will become pink.

If you have decided to use frozen shrimps, you must cook the shrimps for little longer; 10-15 minutes approximatly.

Add 1 can of coconut cream (coconut cream is sweeter and will bring a nice sweet and sour flavouring), let simmer on a low heat for just few minutes (3-5 minutes), until the milk starts to caramelize and thickens.

Season with salt and pepper if needed. The garlic butter I used was already salted and I have seasoned the shrimps only with pepper and also I added half of a teaspoon of curry for the spiciness. So be careful with salt if your garlic butter is already salted. you have it!

How to serve Thai shrimps with spiralized vegetables

On a clean white plate first twist gently the baked spiralized vegetables. Grab each vegetable separately to have a nice colorful harmony of veggies. Then place shrimps one next to each other on the plate and drizzle with cooked coconut cream.

For even more appealing look, you can use white toasted sesame seeds and drizzle them over the shrimps. This will not only add extra restaurant style-look, but also bring an extra flavour.

Pro Tips

Use shelled shrimps. The shell has a lots of shrimp flavouring and will be a big game changer in this recipe. Already peeled shrimps might sound easy to use, but when you cook shrimps with shell on, it really pays off in flavour.

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THAI SHRIMPS IN COCONUT CURRY CREAM

Julia

Delicious and tender shrimps cooked to perfection, simmered in sweet coconut cream and served on freshly baked spiralized veggies. This is a healthy restaurant style combo, worht a try.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 38 minutes mins

Course Main Course

Cuisine Thailandaise

Servings 4 portions

Ingredients

  

• 1 pound (454 g) of large shrimps preferably fresh
• 2 tablespoons garlic butter minced
• 1 can coconut cream you can use coconut milk and add 1 tsp of sugar or honey
• 1 teaspoon curry powder
• 2 cloves crushed garlic
• 1 teaspoon fresh ginger grated
• 6 small zucchinis 3 green & 3 yellow
• 1 large sweet potato skin peeled
• 1 large beet root skin peeled
• 1 tablespoon olive oil
• salt & pepper to taste
• 1 tablespoon cilantro leaves for garnish

Instructions

 

• Wash and spirilize zucchinis & sweet potato with skin on (if you do not like the sking of veggies, simple peel it off). Beet root’s skin is better to peel off. Spirlized beet root as well. (Wash your spirilizer right after using beet root, otherwise the stain might stay on the spirilizer.)
• Preheat oven on 325 ℉ / 170 ℃ (middle rack position). Prepare baking sheet with parchment paper. Place all spirilized vegetable in a large kitchen bowl and season with salt, pepper, crushed garlic, fresh grated ginger and drizzle over with olive oil.
• Place seasoned veggies on the baking sheet and bake for 15-20 minutes. Toss the vegetables in mid way with fork.
• Preheat large skillet on medium high heat and melt garlic butter. Place shrimps one by one with shell on the skillet and cook for 5-7 mintes, turn the shrimps halfway time of cooking.
• Add coconut cream and curry seasoning. Stir the shrimps well in the coconut cream. Let the Shrimps simmer in the coconut cream for 5 minutes, or until you see that the colour of coconut cream will slightly caramelize and starts to reduce in quantity.
• Place roasted vegetables on the plate, as well as the shrimps. Use remaining coconut sauce to drizzle the shrimps. Garnish with cilantro leaves and your favourite spicy seasoning or toasted sesame seeds.

Notes

Helpful Notes:

• Store the leftovers separately; vegetables in airtight container, place in the refrigerator and use witing 3-5 days. Shrimps needs to be placed as well in airtight container, and placed in the refrigerator and consumed within next day.
• Reheat the vegetables and shrimps together on a plate, in a microwave for 2-3 minutes. Or place them on a baking sheet 350 F/ 180 C, and reheat for 10-15 minutes.

 

Keyword shrimps

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