This shrimp in coconut broth hardly needs an introduction–and barely a recipe–because it’s so easy, so delicious, and you need just a few ingredients.
This recipe is one of those lazy meals you can throw together even when you don’t feel like cooking. You only need to prep a handful of ingredients, but the soup still delivers big flavor and comfort.
How to make this shrimp in coconut broth:
If you want a quick, satisfying dinner, then you want to have this shrimp recipe in your rotation.
What you need
- Shrimp: I use jumbo shrimp that have already been deveined. Once thawed, it’s a breeze to remove the shells. Feel free to use peeled, deveined shrimp if you want to save even more time. Just make sure you buy frozen raw shrimp!
- Vegetables: For the broth, you need just potatoes, celery, lemongrass paste, and minced serrano pepper. If you have other ingredients you want to add, go for it! Minced garlic, shallot, or minced ginger would have a wonderful flavor to this.
- Coconut milk: You can use light coconut milk if you like, but I find the full-fat works best.
- Sesame oil: The shrimp are tossed in some sesame oil to add a nice nutty undertone to the broth. I also finish each bowl with a few drops to add an extra kick of sesame at the end.
How to make it
- Step 1: Prep the shrimp. Toss the peeled, deveined shrimp with salt, pepper, and two teaspoons of sesame oil.
- Step 2: Fry up the veggies! I add potatoes and celery to a hot pot and let them go until the celery softens. Add in the lemongrass paste and minced serrano and cook until fragrant, about 1 minute.
- Step 3: Simmer the broth: Add the coconut milk and a little water and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are fork-tender.
- Step 4: Throw in the shrimp and simmer until they’re just opaque.
That’s it! From there, ladle the broth and shrimp into bowls and garnish with more sesame oil, sesame seeds, and a few sliced serrano rounds.
Shrimp in Coconut Broth
- Large pot
- 1 pound jumbo shrimp, peeled and deveined
- 2 teaspoons sesame oil
- 1 tablespoon neutral oil
- 1 pound Yukon gold potatoes, peeled and cubed
- 2 ribs celery, trimmed and diced
- 1½ tablespoons lemongrass paste
- 1 serrano pepper, trimmed and minced
- 14.5- ounce can full-fat coconut milk
- 2 cups water, chicken stock, or seafood stock
- Salt and pepper
- Sesame oil
- Sesame seeds
- Sliced serrano
Prepare the shrimp:
- Transfer the peeled and deveined shrimp to a bowl and season with salt and pepper. Add the sesame oil and toss to coat. Transfer to the refrigerator until needed.
Start the broth:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the potatoes and celery and cook, turning occasionally, for 5–7 minutes or until the celery softens. Season with salt.
- Add the lemongrass paste and minced serrano pepper to the pot and cook for 1 minute until fragrant.
Simmer the broth:
- Pour in the coconut milk and water and bring to a boil. Reduce heat to low and simmer for 20 minutes or until the potatoes are fork-tender. Taste and adjust the seasonings to your preference.
Cook the shrimp:
- Once the potatoes are cooked, add the shrimp to the pot and simmer for 5–7 minutes or until opaque. Taste and season.
- Ladle the broth and shrimp into shallow bowls. Garnish with sesame seeds and a few drops of sesame oil. Arrange a few slices of serrano pepper in each bowl if you like. Enjoy!