Coconut & Ginger Poached Shrimp

Tender shrimp simmered in creamy and tangy coconut milk sauce flavored with ginger, lemongrass, garlic, shallots, and lime juice. This dish feels fancy enough to serve at a dinner party but it's quick and easy enough to make on a weeknight!

Coconut & Ginger Poached Shrimp

Course

Main Course
Prep time

10 Mins
cook time

15 Mins
servings

4
Author

@lepetitchefsb
Video & Images by

@anettvelsberg

Ingredients

15oz can coconut milk

Rice

½ cup Lotus Foods Organic Jade Pearl Rice™
1 cup water
¼ cup coconut milk (from the 15oz can)
½ tsp sea salt

Shrimp

~1¾ cups coconut milk (from the 15oz can)
5-6 ½-inch slices fresh ginger
2 stalks lemongrass, chopped
1 large clove garlic, thinly sliced
1 large shallot, chopped
1 lime zest & juice
2 tbsp fish sauce
8-10 large shrimp, peeled & de-veined

To Serve

2 cups steamed broccoli or other vegetables
2 lime wedges

product used in the recipe

Organic Jade Pearl Rice™

1

Add rice, water, coconut milk and salt to a medium pot and bring to a boil. Lower heat and cover. Cook for ~20 mins, then fluff with a fork and cover to keep warm.
2

While rice is cooking, bring remaining coconut milk to a gentle simmer in a skillet over medium heat. Add ginger, lemongrass, garlic, shallot, lime zest, lime juice and fish sauce. Stir to combine.
3

Simmer for 5-6 mins, then add shrimp and reduce heat to low. Cover and cook for 3-4 mins or until shrimp are cooked through.
4

Remove from heat. Divide rice and shrimp into two shallow bowls and reserve poaching liquid.
5

Strain poaching liquid through a fine mesh strainer to remove solids. Ladle or pour poaching liquid around shrimp and rice.
6

Serve with vegetables and lime wedges.