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Shrimp in Coconut Broth Recipe

Shrimp in Coconut Broth

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.
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4

Equipment

Ingredients

  • 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

For serving:

Instructions

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.

To serve:

  • 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!
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