My Well Seasoned Life

Food and Travel

  • Home
  • Food
    • Appetizers
    • Entrees
    • Side dish
    • Soup
    • Desserts
  • Travel
    • Los Angeles
    • New York
    • Europe
  • Photos
    • Photos
    • Photo Challenge
  • Videos
    • Food
    • Travel
    • Favorites
  • Stories
  • Recipe Index

Spicy Shrimp in Coconut Sauce

April 14, 2016 by Judy Lyness 8 Comments

Spicy Shrimp in Coconut Sauce

Conjuring up a delicious dinner is tough when you live alone.

The whiny, nasally refrain “Why bother” begins as a mere whisper and gradually grows into an echoing roar in my brain. Why bother, when you have frozen cheese raviolis? Why bother when you’ll be just as happy eating a bowl of popcorn while binging on the latest Netflix release? It takes a great deal to strength to resist my abject apathy.

At times like this I conjure up every ounce of motivation to look into my pantry for inspiration. Before me lie the pieces of the puzzle, but which to use? Thyme? Basil? Vanilla? Cumin? That container of cream of tartar that I was looking for last week?

At last my gaze falls upon a jar of turmeric, coriander suddenly appears. A can of coconut milk makes its presence known. I remember I have shrimp in the freezer. Right next to the shrimp are Thai chilies. And before I know it that package of rice noodles I simply had to buy and overlooked for weeks has a new appeal. My gastronomic coma is shattered by the world of spicy possibility. But I’m still felling a bit lazy. Worry not, that’s why they invented the blender.

And just like that, spicy shrimp in coconut sauce was on the menu. This is the type of dish that you can throw just about any seafood into and it will be stellar. If you don’t have Swiss chard or tomatoes, don’t worry it will taste great with or without them I tossed them in because they were hanging around in my refrigerator.

Print
Spicy Shrimp in Coconut Sauce

Ingredients

  • 1 can coconut milk
  • 2 shallots or about 1/2 cup red onion cleaned and coarsely chopped
  • 4 cloves garlic cleaned
  • 1-3 Thai chilies depending on your preference for spiciness
  • 2 inch piece of fresh ginger peeled and coarsely chopped
  • 1 tsp. shrimp paste
  • 1 tsp. turmeric
  • 1/2 tbs. coriander
  • 2 T sugar
  • 1 T ketchup
  • 2-4 T fish sauce
  • juice of one lemon
  • 4 roma tomatoes chopped in eighths
  • 1/2 bunch swiss chard sliced with stems chopped
  • 1 Lbs. shrimp (any fish can be substituted cut into 2 inch pieces)
  • 1 package of rice noodles
  • 3-4 cups boiling water

Instructions

    For rice noodles
  1. Place noodles in a bowl large enough to hold the noodles
  2. Bring water to a boil and pour over noodles
  3. Coconut Sauce
  4. Dump first 12 ingredients into a blender. Pulse and then puree.
  5. Pour mixture into pot or pan large enough to hold liquid. Bring to a boil and then simmer for 7 minutes
  6. Add the tomatoes and swiss chard (if using) Bring liquid to boil
  7. Add shrimp and cook at a simmer 3-5 minutes or until cooked.
  8. Divide noodles into 4 different bowls
  9. Ladle coconut sauce and shrimp over noodles.
3.1
https://www.mywellseasonedlife.com/spicy-shrimp-coconut-sauce/

 

 

 

 

 

 

 

 

Share this:

  • Pinterest
  • Twitter
  • Tumblr
  • Facebook

Like this:

Like Loading...
Yum

Filed Under: Food, Seafood, Spicy Tagged With: shrimp, spicy coconut sauce

Comments

  1. Christina | Christina's Cucina says

    April 14, 2016 at 9:58 AM

    What a stellar meal, Judy! What’s that show where they have to come up with a dish with a few random ingredients thrown at them? You’d win! 🙂 I agree, it’s not as motivating to cook for one as opposed to 2 or more people. You did a grand job!

    Reply
    • Judy Lyness says

      April 14, 2016 at 10:01 AM

      I don’t know the name of the show but at least once a week I try to meet that challenge. It’s so much easier cooking for a crew. Thanks.

      Reply
  2. Patricia@FreshFoodinaFlash says

    April 14, 2016 at 1:04 PM

    Love everything you make and this looks outrageous. Don’t know shrimp paste?? I think I have dried shrimp. I imagine that would work too.

    Reply
    • Judy Lyness says

      April 14, 2016 at 1:11 PM

      Shrimp paste is something that I was introduced to by shopping in A-1 Asian Market in Echo Park. Comes in a jar and really adds that briny spicy undertone to dishes. If you want to substitute I’d add your dried shrimp and a teaspoon of tuong ot toi (vietnamese garlic chili sauce). Thanks for stopping by.

      Reply
  3. sippitysup says

    April 15, 2016 at 9:21 AM

    I believe the process you describe is called culinary creativity! GREG

    Reply
  4. Cathy | She Paused 4 Thought says

    April 15, 2016 at 10:35 AM

    I think you should offer classes to people where you come to their house and show them how to cook with whatever ingredients they have on hand. You have obviously cornered the market on throw-together cooking. Wonderful job Judy.

    Reply
  5. sue|theviewfromgreatisland says

    April 15, 2016 at 5:48 PM

    I cook for 3 these days, but we all have such varied tastes I might as well be cooking just for me…everybody goes their separate ways 🙂 This sounds amazing, I love shrimp with coconut milk!

    Reply

Trackbacks

  1. Salmon Cakes • My Well Seasoned Life says:
    June 15, 2016 at 9:01 AM

    […] to do with a side of salmon left over from my birthday party? I already put some salmon into my spicy coconut sauce and I still have a lot left over. Why not make salmon […]

    Reply

Leave a ReplyCancel reply

Categories

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 866 other subscribers
  • Facebook
  • Pinterest
  • RSS
  • Twitter

Top Posts & Pages

  • Egyptian Roasted Chicken
    Egyptian Roasted Chicken
  • Beef Shank Sandwiches
    Beef Shank Sandwiches
  • Spicy Collard Greens with Corn
    Spicy Collard Greens with Corn
  • Pepper and Fig Salsa on Endive Spears
    Pepper and Fig Salsa on Endive Spears
  • Lychee and Cherry Clafoutis
    Lychee and Cherry Clafoutis
  • Blueberry Cardamom Compote
    Blueberry Cardamom Compote
  • Cronuts: Deep Fried Croissants
    Cronuts: Deep Fried Croissants
  • Salmon Cakes
    Salmon Cakes
  • Florentine Cookies
    Florentine Cookies
  • Sicilian Christmas Cookies
    Sicilian Christmas Cookies

Menu

  • Contact
  • About
  • Video Production

About

I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

Subscribe to Blog via Email

Recent

  • Thoughts and Music While Driving to Savannah on I-40
  • Summer Corn Salad
  • Spinach Stuffed Chicken Breasts
  • Quick and Easy One Pot Artichoke, Black Olive, Tomato, Feta and Shrimp Combo With or Without Starch

Copyright © 2025 · Magazine Pro Theme on Genesis Framework · WordPress · Log in

%d