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Shrimp with Peanut-Garlic Sauce-A great-tasting shrimp dish in about an hour, including marinating time! Just a few spices creates a dish with complex tastes, even though it's easy to make.

Shrimp with Peanut-Garlic Sauce

This "curried" shrimp has no curry powder! The simple mix of spices is typical of Indian home cooking and gives a dish with complex tastes, even though it's easy to make.

Course Seafood
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Marlene

Ingredients

  • 1 pound large raw shrimp, 21 to 25 per pound, peeled and deveined
  • 1/2 teaspoon ground turmeric
  • 1/4 cup unsalted blanched or roasted peanuts (or cashews)
  • 4 large cloves garlic, peeled
  • 1-2+ teaspoons Chile-Garlic Sauce or Sambal Oelek (crushed red chiles) or more to taste (Note 2)
  • 1-2 tablespoons canola oil
  • 1 cup unsweetened reduced-fat coconut milk (notes 3, 4)
  • 1/2 teaspoons coarse kosher or sea salt or to taste
  • 2 tablespoons finely chopped fresh cilantro leaves and tender stems, optional for garnish
  • White or brown Basmati rice for serving.

Instructions

  1. Place shrimp in a bowl, sprinkle with turmeric, and mix well. Cover with plastic wrap and refrigerate for 15 to 30 minutes.
  2. While shrimp marinates, combine peanuts, garlic, and chiles in a food processor or mini-chopper and chop finely and evenly.
  3. Heat oil in a skillet on medium heat. Add spice and peanut mixture and cook, stirring gently to prevent burning, for 2 to 3 minutes until garlic and nuts are golden brown.

  4. Add coconut milk and salt to skillet, bring to a boil, and cook for 1 to 2 minutes.

  5. Add shrimp, bring sauce back to a boil, and then turn down heat to low. Stirring and turning shrimp, simmer until shrimp are curled, about 3 to 5 minutes.
  6. Garnish with cilantro and serve with steamed Basmati rice.

Recipe Notes

  1. Prep time does not include 15-30 minute marinating time.
  2. You'll find Chile-Garlic Sauce and Sambal Oelek (crushed red chiles) in the Asian foods section of most supermarkets. You can also use 2-3 fresh red Thai or cayenne chiles, stems removed, or 3 dried red chiles, soaked in boiling water to rehydrate.
  3. It's important to shake the unsweetened coconut milk before opening, to mix the thicker and thinner components.
  4. Transfer unused coconut milk to another container. It keeps in the refrigerator a few days, or you can freeze it for a month or so. Be sure to mix well before using.