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Are you craving a quick seafood dish? Look no further! This Thai basil shrimp with coconut is ready in less than 30 minutes and bursting with flavor for a fantastic weeknight meal.
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Watch how to make this
What makes this dish special
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 grocery shopping whenever I wanted to and finding all the necessary ingredients. 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!
For another quick and easy shrimp recipe, check out my Thai crab stuffed shrimp, Asian sesame shrimp meatballs, and green curry shrimp cakes!
Recipe
Thai Basil Shrimp with Coconut
Ingredients
- 2 tablespoons oil divided
- 1 pound shrimp peeled, deveined
- salt and pepper
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- ¼ cup Bull's head shallot sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon tomato paste
- ¼ cup fresh Thai basil
- 2 tablespoons toasted coconut flakes
Instructions
- Heat 1 tablespoon of 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 the remaining 1 tablespoon of oil over medium heat. Saute garlic and ginger until aromatic, about 30 seconds. Add shallot sauce, tomato paste, soy sauce, rice vinegar, and brown sugar, stirring until combined. Simmer for 2 minutes or until the sugar has dissolved.
- Add the shrimp to the shallot sauce and fresh Thai basil and toss to combine. Top the shrimp with toasted coconut. Serve immediately with rice if desired.
Notes
Step-by-step instructions
Step 1: Saute shrimp
This dish comes together very quickly, so let's get right to it! Start by preparing the shrimp. Pat the shrimp dry with paper towels to get that lovely sear.
Heat a tablespoon of oil in a large saute pan and cook the shrimp until they're done. Whenever you're searing meat, or in this case, shrimp, make sure you have plenty of space in the pan.
When I was at the Culinary Institute of America, my chef would constantly tell us to give the protein room to cook. If the pan is too crowded, the shrimp will steam instead of sear.
Season the shrimp with salt and pepper and set them aside.
Step 2: Make sauce
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 that makes it different than the original recipe.
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 more flavor to this shallot sauce, we end up with something a little sweet, a little sour, and a whole lot delicious.
In the same pan, heat the remaining tablespoon of oil and saute the garlic and ginger until aromatic. Add the remaining ingredients for the sauce and bring it to a simmer, stirring constantly.
Once the sugar dissolves, add back the shrimp and toss together with the sauce. Don't forget the finishing touches, the fresh Thai basil, and toasted coconut. If you want extra zing, serve the dish with fresh lime wedges.
This Thai shrimp basil with coconut is so simple but packs a ton of flavor. I might even dare say that I prefer this over the traditional Thai basil shrimp!
For another fantastic quick stir fry, check out this Thai beef stir fry with peanut sauce!
Make-ahead and storage
- Make-ahead: You can cook the sauce ahead of time and reheat it when ready to toss with the shrimp.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 3 days.
More shrimp recipes
Looking for more shrimp dishes? Try these:
Work with me
All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
Brooke H. says
What would you recommend for a shallot sauce substitute? I’d like to make this recipe before Amazon could get the sauce here, but I don’t want to ruin it!!
Christine Ma says
The closest substitute would be XO sauce, which is often sold at large Asian (specifically Chinese) markets or you can try making it from scratch. If you can find another type of shacha sauce, that would also work although the flavor will differ depending on which shacha sauce you use.
Brooke Hajny says
I waited for the real deal, and this was a great dinner! Lots of flavor, super weeknight friendly!
Christine Ma says
I'm so glad you liked it!