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Coconut–Lemon Grass Shrimp with Rice
Macadamia nuts bring richness and body to this flavorful coconut-based sauce; they're readily available stand-ins for the candlenuts commonly used in Southeast Asian cooking. If you can only find raw macadamia nuts, roast and cool them before adding to the blender. You can buy peeled shrimp, but make sure they have the tails attached; the tails are used to infuse the sauce. We preferred unrefined coconut oil for this dish because of its pronounced coconut flavor, but refined coconut oil worked well, too. Fresno chilies are fresh red chilies with mild heat; if you can't find them, substitute fresh cherry peppers.
4
Servings
Tip
Don’t fully cook the shrimp when searing them in the skillet. They'll finish cooking when they're returned to the sauce.
30 minutes
Ingredients
-
1
cup coconut milk
-
½
cup unsalted, roasted macadamia nuts
Directions
-
01In a blender, combine the coconut milk, 1 cup water, macadamia nuts, lemon grass, ginger, turmeric and sugar. Blend until smooth, about 1 minute. Set aside.
Reviews
May 29, 2022
This is a keeper!
The sauce is perfect and the first time thru I would allow a bit more time, but it is easy and the basic sauce would go great with fish and maybe chicken as well. Basically it's put everything in the blender, do a 1 min fry of the shrimp & sliced Fresno's, blister the shrimp shells, add the sauce, strain the sauce and finish the shrimp in the velvety sauce. The lime at the end does brighten it up. I served with Jasmine rice cooked with Coconut water and it was a hit.
I purchased the Angkor Lemon Paste and want to use in this dish as you suggested . It contains other ingredients so not sure whether to reduce ginger or turmeric called for in the recipe.
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This was a very tasty dish until I added the 2 tablespoons of lime juice at the end. Made it really, really tart. Next time I would add 1 tablespoon and taste before adding anymore.