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Thai Spicy Shrimp
Thai spicy shrimp dish featuring, perfectly seasoned shrimp in a bold, spicy sauce with authentic Thai flavors including fish sauce, lime, and coconut.
Ingredients
- 1 pound large prawns, peeled and deveined
- 3 tablespoons coconut oil
- 3 cloves garlic, minced
- 1-2 red Thai bird's eye chilies, finely chopped (adjust for spice
- level)
- 1 tablespoon lemongrass, finely chopped (or 1 tablespoon
- lemongrass paste)
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons lime juice (freshly squeezed)
- 3 tablespoons Huy Fong Sauce Chili Garlic
- ½ cup coconut milk
- ½ head purple cabbage, shredded
- 4 large carrots, sliced
- Fresh cilantro, chopped (for garnish)
- 1 cup salted peanuts
- Fettuccine-style rice noodles
- Lime wedges (for serving)
Method
Instructions
- Prepare the Prawns: Peel and devein the shrimp if not already done (Costco offers great deveined prawns). Set aside.
- Cook the Aromatics: In a large skillet or wok, heat the coconut oil over medium-high heat. Add the minced garlic, chopped Thai chilies, shredded cabbage, sliced carrots, peanuts, and lemongrass. Sauté for 2–3 minutes until fragrant, making sure not to burn the garlic.
- On high heat, add the Prawns: Add the prawns to the pan and cook for 2–3 minutes, stirring frequently, until they begin to turn pink. Add Huy Fong Sauce Chili Garlic, stir, and cook 1 additional minute.
- Create the Sauce: Stir in the fish sauce, brown sugar, and lime. Let the mixture cook for an additional minute to allow the flavors to combine.
- Add the Coconut Milk: Pour in the coconut milk, stirring well, and bring the mixture to a gentle simmer. Cook for 4–5 more minutes, allowing the sauce to thicken slightly.
- Adjust the Flavor: Taste and adjust the spice level or sweetness as needed, adding more lime juice, fish sauce, or brown sugar to balance the flavors to your liking.
- Serve: Serve the shrimp and vegetable mixture over rice fettuccine-style noodles. Garnish with freshly chopped cilantro and a swirl of sriracha sauce. Add lime wedges on the side for an extra zing. (Also spritz each finished dish with a lime wedge before serving). The rice fettuccine-style noodles are traditional.