Ingredients:

  • 1 lb (450 g) Jumbo or Large Raw Shrimp/Prawns, peeled and deveined
  • 2 Tbsp (30 ml) Neutral Cooking Oil (e.g., vegetable, canola)
  • 4 cloves Garlic, finely minced
  • 1 Tbsp (15 g) Fresh Ginger, grated or microplaned
  • 1 medium Red Chilli, deseeded and finely sliced
  • 1 (13.5 oz) can (400 ml) Full-Fat Coconut Milk
  • 1 tsp (5 ml) Light Brown Sugar or Honey
  • 1 tsp (5 ml) Fish Sauce (or Soy Sauce)
  • 1 Tbsp (15 ml) Fresh Lime Juice
  • ½ tsp Lime Zest, finely grated
  • ¼ cup Fresh Coriander (Cilantro), roughly chopped
  • Kosher Salt & Freshly Ground Black Pepper, To taste

Instructions:

  1. Prep Ingredients: Peel and devein the shrimp. Finely chop or grate the garlic and ginger. Slice the chilli. Have all ingredients measured and ready (mise en place).
  2. Season Shrimp: Pat the shrimp dry and season lightly with salt and pepper.
  3. Sauté Aromatics: Heat the oil in the large skillet over medium-high heat. Add the garlic, ginger, and sliced chilli. Sauté for 60–90 seconds until fragrant—do not allow the garlic to burn.
  4. Quick Sear: Push the aromatics to the side. Add the seasoned shrimp to the pan in a single layer. Sear for 1 minute per side until they just turn pink and start to curl, but are not fully cooked.
  5. Remove Shrimp: Transfer the partially cooked shrimp to a clean bowl. Leave the aromatics and pan juices behind.
  6. Add Coconut Milk: If the pan looks dry, add a splash of water or stock to loosen any browned bits. Pour in the full can of coconut milk. Stir in the brown sugar (or honey) and fish sauce.
  7. Simmer and Reduce: Bring the sauce to a rapid simmer. Reduce the heat slightly and cook for 3–5 minutes, stirring occasionally, until the sauce has thickened noticeably and coats the back of a spoon.
  8. Reintroduce Shrimp: Return the partially cooked shrimp and any resting juices to the sauce. Stir gently to coat.
  9. Finish Cooking: Simmer for 1–2 minutes, just until the shrimp are opaque and fully cooked through. Avoid boiling the sauce vigorously once the shrimp are in.
  10. Adjust Flavour and Garnish: Remove the pan from the heat. Stir in the fresh lime juice and lime zest. Taste and adjust seasoning with salt or pepper. Ladle the creamy shrimp and sauce immediately and scatter generously with fresh coriander before serving.