This Garlic and Coconut Milk Shrimp recipe is quick and easy, combining the delicate flavors of shrimp with the powerful aroma of garlic and the creamy sweetness of coconut milk. A perfect meal for a weekday dinner or for a weekend with guests.
500 G of peeled shrimp or shrimp tail
1 Fresh lemon juice
2 or 3 cloves of pressed garlic
1 large tablespoon of butter
1 Onion finely chopped
1 to 2 small dry peppers without the seeds inside
2 Tbsp paprika.
1 C.S. Chopped parsley
1 tbsp chopped coriander (for me a little less)
250 ml of coconut milk
If necessary, peel the shrimp, clean them and drain them well. Place the shrimp in a salad bowl, add the squeezed garlic, sprinkle with the lemon juice, mix everything well and leave to marinate for approximately 1 hour. Peel and finely chop the onions.
In a pan, melt the butter, add the onion, let it brown without coloring it, then add the shrimp, brown them for 2 minutes on each side, add the small peppers, sprinkle with the coconut milk, season with paprika, a little salt , stir, add the parsley and coriander, leave to thicken over low heat.