Green Coconut Shrimp

This green coconut shrimp is fast, bold, and big on flavor. Charred aromatics, fresh herbs, and coconut milk turn into a silky sauce that coats golden shrimp. Toasted bread is a must.

By @emeraldcchan

Original recipe source

Green Coconut Shrimp

Cook time: 30 minutes

Servings: 4

Ingredients

  • 1 tbsp neutral oil
  • 5 whole scallions
  • 1 halved jalapeño
  • 0.33 cup fresh parsley leaves
  • 0.33 cup fresh cilantro leaves
  • 2 cloves garlic cloves
  • 1 zest lime zest
  • 1 juice lime juice
  • 0.33 cup unsweetened coconut milk
  • 1 to taste salt
  • 1 lb black tiger shrimp
  • 1 to taste salt
  • 2 Tbsp neutral oil
  • 1 few spoonfuls coconut milk
  • 1 glug extra-virgin olive oil
  • 1 sprinkle gochugaru
  • 1 generous pinch flaky sea salt
  • 1 plenty toasted bread

Instructions

  1. Heat 1 tbsp neutral oil in a skillet over medium-high until very hot. Add 5 whole scallions (root ends trimmed) and 1 halved jalapeño (seeds removed or not, if you like it hot), cut side down, and cook without moving until deeply charred in spots, about 2–3 minutes per side. Let cool slightly.
  2. In a blender, combine charred scallions and jalapeño, ⅓ cup fresh parsley leaves (packed), ⅓ cup fresh cilantro leaves (packed), 2 garlic cloves, zest of 1 lime, juice of 1 lime, and ⅓ cup unsweetened coconut milk. Blend until completely smooth and vibrant green.
  3. Season the green sauce with salt to taste. Set aside.
  4. Pat 1 lb black tiger shrimp (peeled and deveined, tails on) dry and season generously with salt. Heat 2 Tbsp neutral oil in the same skillet over medium-high heat. Add shrimp in a single layer (you may need to work in batches) and cook, undisturbed, until golden and lightly charred underneath, about 2 minutes. Flip and cook another 1–2 minutes until just cooked through.
  5. Remove skillet from heat. Pour green sauce over shrimp and toss to coat. The sauce should gently warm from the residual heat without losing its punch.
  6. Transfer shrimp and sauce to a platter or shallow bowl. Drizzle a few spoonfuls of coconut milk over top, followed by a glug of extra-virgin olive oil, a sprinkle of gochugaru, and a generous pinch flaky sea salt.
  7. Serve with plenty of toasted bread; you’ll want every last swipe of that sauce.
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