Creamy Coconut Shrimp with Grilled Asparagus
Indulge in the velvety goodness of creamy coconut shrimp, accompanied by perfectly grilled asparagus. Each bite bursts with flavors of succulent shrimp and the subtle sweetness of coconut, complemented by the smoky charred essence of tender asparagus. This recipe is an exquisite combination of smoothness and freshness—a dish that is sure to transport your taste buds to a tropical paradise.
ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup coconut milk
- 1/2 cup grated coconut
- 1 teaspoon red curry paste
- 2 tablespoons vegetable oil
- 1 pound asparagus spears, ends trimmed
- 1 tablespoon fresh lime juice
- Salt and black pepper to taste
- Chopped cilantro, for garnish
steps
- 1.
In a bowl, combine coconut milk, grated coconut, and red curry paste. Marinate the shrimp in this mixture for 30 minutes.
- 2.
Preheat a grill or grill pan over medium-high heat. Lightly brush the asparagus spears with vegetable oil and season with salt.
- 3.
Grill the asparagus for about 3-4 minutes until tender yet still crisp. Remove from the grill and sprinkle with fresh lime juice.
- 4.
Heat vegetable oil in a large skillet over medium-high heat. Remove the shrimp from the marinade, reserving the marinade. Cook the shrimp in the skillet for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
- 5.
Pour the reserved marinade into the skillet and bring to a simmer. Cook for 3-4 minutes until it thickens slightly.
- 6.
Return the cooked shrimp to the skillet and toss to coat them in the creamy coconut sauce. Season with salt and black pepper.
- 7.
Serve the creamy coconut shrimp alongside the grilled asparagus. Garnish with chopped cilantro.
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