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Coconut-Infused Shrimp with Zesty Cucumber Relish

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Pixicook editorial team

A delicious and flavorful dish featuring coconut-infused shrimp served with jasmine rice and a zesty cucumber relish.

Ingredients for Coconut-Infused Shrimp with Zesty Cucumber Relish

units in
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serves
4 peoplechevron

Jasmine Rice, rinsed thoroughly

cups

Water

cups

Sugar

tablespoons

Salt

teaspoons

English Cucumber, cut into 1/2-inch pieces

each

Salted Dry-Roasted Peanuts, chopped coarse

cups

Cilantro, chopped

tablespoons

Red curry paste

tablespoons

Jumbo Shrimp, peeled, deveined, and tails removed

0 lb

How to Make Coconut-Infused Shrimp with Zesty Cucumber Relish

1. Cook the Jasmine Rice

In a large saucepan, combine the rinsed jasmine rice, 1.5 cups water, 1 cup of coconut milk, 1 tablespoon of sugar, and 0.75 teaspoon of salt. Bring this mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 20 minutes. Once the liquid is absorbed, remove the saucepan from the heat and let it sit, covered, for an additional 10 minutes. Gently fluff the rice with a fork.

2. Prepare the Zesty Cucumber Relish

In a bowl, whisk together 0.25 cup of distilled white vinegar, 0.25 teaspoon of red pepper flakes, 1 tablespoon of sugar, and 1 teaspoon of salt until the sugar dissolves. Add the cucumber pieces, chopped peanuts, and cilantro to the bowl and toss everything together. Let this mixture stand until you are ready to serve, giving it an occasional toss.

3. Cook the Shrimp

In a 12-inch nonstick skillet over medium-high heat, cook 2 tablespoons of red curry paste with 1 tablespoon of coconut milk, the remaining 1 teaspoon of sugar, and 0.5 teaspoon of salt. Stir this mixture frequently for about 3 minutes until it becomes dry and fragrant. Add the peeled and deveined shrimp to the skillet and cook for 4 to 5 minutes, turning occasionally, until the shrimp are opaque throughout. Stir in the remaining 5 tablespoons of coconut milk and bring to a simmer before removing from heat.

4. Serve

Plate the coconut-infused rice alongside the shrimp and generously top with the zesty cucumber relish. Enjoy!

Variations

Accompaniment Swaps

Replace cucumber relish with mango salsa, pineapple relish, or green papaya salad for tropical or Southeast Asian twists.

Curry-Infused Chicken with Mango Salsa

A combination of coconut-curry marinated chicken served with mango salsa.

Flavoring Swaps

Add curry paste, lemongrass and ginger, or chili peppers to the coconut infusion for different flavor profiles.

Spicy Coconut Tofu with Papaya Salad

Spicy coconut-marinated tofu served with a fresh papaya salad.

Protein Swaps

Use chicken, firm white fish, or tofu as alternatives to shrimp, adjusting the infusion as needed.

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