Coconut Poached Shrimp is sweet and savory, with just a little
bit of heat. We’re sure you’ll be so happy the rice soaks up every
bit of the delicious, creamy coconut sauce, too.
Makes
4 servings (1½ cups sauce)
Total Time
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Ingredients
HEAT:
ADD:
WHISK:
SERVE:
Test Kitchen Approved
Test Kitchen Tip
A squeeze of lime and a sprinkling
of toasted coconut enhances the
coconut flavor even more.
Instructions
Heatcoconut milk, broth, shallots,
ginger, garlic, sugar, and minced
jalapeños in a saucepan over
medium to a simmer.
Add shrimp and simmer until
firm, flipping once, 3–5minutes.
Transfer shrimp to a plate.
Whisk together lime juice and
cornstarch, stir into poaching
liquid, and heat until thickened,
stirring often. Return shrimp to
sauce to warm through.
Serve shrimp and sauce over rice;
top with basil and sliced jalapeños.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 197
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 286mg 95%
Sodium 1320mg 55%
% Daily Value*
Carbs 8g 2%
Protein 31g
*Percent Daily Values are based on a 2,000 calorie diet.
