FENNEL-RUBBED SHRIMP IN LIGHT COCONUT SAUCE

Posted in Seafood by

Nothing comes together faster than a meal involving shrimp. Or sea scallops, for that matter. But in this neck of the woods it is a rare, very rare event to find dry scallops, whereas good quality shrimp is always available. For this preparation, instead of using a full can of coconut milk (so common in recipes everywhere), I opted for full-fat yogurt with a touch of light coconut milk. Worked wonderfully well. Tasty but considerably lighter.

FENNEL-RUBBED SHRIMP IN LIGHT COCONUT SAUCE
(from the Bewitching Kitchen)

1 + 1/2 pounds large shrimp, peeled and deveined
1 tsp ground fennel
1 teaspoon ground Kashmiri chiles
1/2 tsp ground ginger
1/4 tsp turmeric
1½ teaspoons kosher salt
1 to 2 tablespoons grapeseed oil
1/3 cup cashews, toasted
1/2 cup full-fat yogurt
1/4 cup light coconut milk
drizzle of honey
dried mint, to taste (optional)

Combine the ground spices and salt in a bowl, add the shrimp and mix to cover it with spices. Refrigerate for 30 min to 1 hour, if possible, but you can start cooking right away. Mix the yogurt with coconut milk and honey, reserve.

Heat the oil in a large skillet over medium heat. Add the shrimp, cook, stirring them for a couple of minutes. Add the yogurt-coconut mixture, and cook in low-heat until shrimp is fully cooked and the sauce reduces a bit. Add the cashew nuts, dried mint (if using), and serve..

ENJOY!

to print the recipe, click here

Comments: I am calling this dish “Fennel” shrimp because it was the flavor that came through more obviously, at least for me. If you like more heat, add more pepper, or add a touch of cayenne. I love the flavor of Kashmiri pepper, so that’s what I used. If you are like me, and twist the nose at dried mint, I suggest you give it a try. I lost my dried mint snobbism after reading about it in Middle Eastern cookbooks. It has a permanent spot in my pantry now.

Shrimp in light coconut sauce over white rice. So simple, and so satisfying! My kind of dinner!

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18 thoughts on “FENNEL-RUBBED SHRIMP IN LIGHT COCONUT SAUCE”

  2. What a delight ! I cannot wait to try ! Sally, I have always had to smile that whereas we all know you are truly in your element baking, be it bread, cakes or cookies . . . you have this incredible aptitude to post such different, new and hugely interesting savoury dishes . . . thank you ! Shall make first with prawns and then try scallops – the latter are not easy to access here in the country either . . . love fennel and your use of yogurt . . .

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    • I try new recipes every week, but I try to share the ones that might have some unusual “twist” – and obviously that we really liked. I spare my readers of certain adventures like a certain vegan soufflee that stood as the worst thing I cooked in 2020. (sigh)

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  3. Pingback: FENNEL-RUBBED SHRIMP IN LIGHT COCONUT SAUCE — Bewitching Kitchen | My Meals are on Wheels

  6. Pingback: FENNEL-RUBBED SHRIMP IN LIGHT COCONUT SAUCE | The Perfect curry

  8. Lovely recipe Sally. I made up a batch of Thai green curry sauce and froze it In portions for two. I now have a go to shrimp curry recipe in no time. I simply allow the raw, frozen prawns (shrimp) defrost and warm them in the sauce until cooked. Delicious.

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