Garlic and Ginger Shrimps with Creamy Coconut Milk Sauce and Sautéed Bell Peppers
Embark on a Southeast Asian culinary adventure with these tender shrimp infused with garlic and ginger. Bathed in a velvety coconut milk sauce and complemented by colorful sautéed bell peppers, this dish strikes the perfect balance between sweet, spicy, and fresh flavors. Simple to prepare yet bursting with exotic flair, it’s a delightful way to bring a touch of world cuisine to your dinner table.
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Preparation 15 min
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Baking 15 min
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Servings 4
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Level Débutant
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Energy ≈ 250 kcal / serving
Ingredients
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Garlic and Ginger Shrimps with Creamy Coconut Milk Sauce and Sautéed Bell Peppers
Embark on a Southeast Asian culinary adventure with these tender shrimp infused with garlic and ginger. Bathed in a velvety coconut milk sauce and complemented by colorful sautéed bell peppers, this dish strikes the perfect balance between sweet, spicy, and fresh flavors. Simple to prepare yet bursting with exotic flair, it’s a delightful way to bring a touch of world cuisine to your dinner table.
Ingredients
- Butterfly Shrimps (Peeled, Deveined) : 500 grams
- Garlic Cloves : 3
- Fresh ginger (Grated) : 1 tablespoon
- Roasted sesame oil : 1 tablespoon
- Yellow Bell Peppers : 2
- Coconut milk : 125 milliliters
- Vegetable stock : 125 milliliters
- Turmeric : 1 teaspoon
- Espelette pepper : 1 teaspoon
- Soy sauce : 2 tablespoons
- Lime (Juice) : 1
- Cilantro : Au goût
- Fresh basil : Au goût
- Salt : 1 pinch
- Pepper : 1 pinch
Preparation steps
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Heat 1/2 tablespoon of sesame oil in a large pan or wok over medium-high heat.
Slice the bell pepper into strips and add them to the pan.
Stir-fry for 5 minutes until slightly tender but still crisp.
Transfer the bell peppers to a plate and set aside. -
In the same pan, add the remaining 1/2 tablespoon of sesame oil.
Sauté the garlic and grated ginger for 1 to 2 minutes until golden and fragrant.
Add the shrimp and stir-fry for 3 minutes until they start turning pink. -
Season with turmeric, sweet paprika, and a pinch of salt and pepper.
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Pour in the coconut milk and vegetable broth.
Add the soy sauce.
Gently mix to coat the shrimp with the sauce.
Bring to a simmer and let it cook for 5 minutes over low heat until the sauce thickens slightly. -
Stir the sautéed bell peppers back into the pan to reheat.
Remove from heat and drizzle with lime juice for a fresh touch.
Arrange the shrimp and bell peppers coated in sauce on plates.
Garnish with fresh cilantro leaves and Thai basil.
Serve with basmati rice or rice noodles to soak up the delicious sauce.
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