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    https://www.cherryonmysundae.com/ » Seafood

    Thai Basil Shrimp with Coconut

    Published: Apr 14, 2020 · Modified: Jul 22, 2021 by Cherry on My Sundae

    We just passed week 4 of our coronavirus quarantine and I have to say, there are some silver linings to this situation. I've been appreciating small things that I always took for granted like being able to go grocery shopping whenever I want to and being able to find all the ingredients I need. I think that by the end of all this, I will be a better chef, being able to create dishes out of limited ingredients. 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!

    thai shrimp basil stir fry
    thai shrimp basil stir fry
    Print Recipe

    Thai Basil Shrimp with Coconut

    Total Time20 mins
    Course: Main Course
    Cuisine: Thai
    Keyword: seafood
    Servings: 4
    Author: Cherry on My Sundae

    Ingredients

    • 2 tablespoon oil divided
    • 1 lb shrimp peeled, deveined
    • salt and pepper
    • 1 teaspoon garlic minced
    • 1 teaspoon ginger minced
    • ¼ cup Bull's head shallot sauce
    • 1 tablespoon tomato paste
    • 2 tablespoon soy sauce
    • 2 tablespoon rice vinegar
    • 2 tablespoon brown sugar
    • ¼ cup fresh Thai basil
    • ¼ cup coconut flakes toasted

    Instructions

    • Heat 1 tablespoon 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 tablespoon oil over medium heat. Saute 1 teaspoon garlic and 1 teaspoon ginger until aromatic, about 30 seconds. Add ¼ cup shallot sauce, 1 tablespoon tomato paste, 2 tablespoon soy sauce, 2 tablespoon rice vinegar, and 2 tablespoon 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.

    **Helpful tips and common mistakes

    I know the name of this dish is "Thai basil shrimp with coconut" but it's not to be confused with the traditional Thai basil shrimp. Both dishes have shrimp and basil but this sauce is completely different. There is a little tomato paste, brown sugar, soy sauce, vinegar, ginger, garlic, and most importantly, shallot sauce.

    mise en place

    This Bull's head shallot sauce is a savory condiment that adds a ton of umami to the dish. Think of it as fried shallots seasoned with soy sauce, chili, and other spices. By adding some more flavoring to this shallot sauce, we end up with something that's a little sweet, a little sour, and a whole lot of delicious.

    toss shrimp in sauce

    Pat the shrimp dry with paper towels in order to get that lovely sear. Cook the shrimp just until they're done and toss them with the sauce. Don't forget the finishing touches, the fresh Thai basil, and toasted coconut. If you want some extra zing, serve the dish with fresh lime wedges.

    This Thai shrimp basil with coconut is so simple but it packs a ton of flavor. I might even dare say that I prefer this over the traditional Thai basil shrimp!

    thai shrimp basil stir fry

    For more shrimp inspiration check out this herby shrimp with tomato shallot sauce!

    More Seafood

    • Slow Roasted Citrus Salmon
    • Tuna Nicoise Sandwich
    • Crispy Shrimp Tacos
    • Thai Coconut Lemongrass Clams

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    Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

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