Thai Basil Shrimp With Coconut

Christine Ma
by Christine Ma
4 servings
20 min

Ever since we experience the quarantine due to the pandemic, I've been appreciating small things that I always took for granted. For example, being able to go grocery shopping whenever I want to and being able to find all the ingredients I need. On the plus side, I think that after a year of whipping out dishes from leftovers, I have become a more creative cook. Take, for instance, this Thai basil shrimp with coconut. I originally wanted to make a tamarind sauce but since I didn't have tamarind, I whipped up something else. And you know what? I'm almost certain that the outcome was better than the original plan. Finished with toasted coconut and fresh Thai basil, this shrimp dish is sublime!


sear the shrimp

garnish with herbs and coconut flakes

Thai Basil Shrimp With Coconut
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 2 tbsp oil divided
  • 1 lb shrimp peeled, deveined
  • salt and pepper
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • ¼ cup Bull's head shallot sauce
  • 1 tbsp tomato paste
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • ¼ cup fresh Thai basil
  • ¼ cup coconut flakes toasted

Heat 1 tbsp oil in a large saute pan on high heat. Add the shrimp and saute until pink on both sides, about 4-5 minutes. Season the shrimp with salt and pepper and set aside.
In the same pan, heat 1 tbsp oil over medium heat. Saute 1 tsp garlic and 1 tsp ginger until aromatic, about 30 seconds. Add ¼ cup shallot sauce, 1 tbsp tomato paste, 2 tbsp soy sauce, 2 tbsp rice vinegar, and 2 tbsp brown sugar, stirring until combined. Simmer for 2 minutes or until the sugar has dissolved. Add the shrimp to the shallot sauce and ¼ cup fresh Thai basil and toss to combine.
Top the shrimp with toasted coconut. Serve immediately.
Christine Ma
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