I decided to share this shrimp adobo with coconut milk recipe because I thought that a dish that featured ingredients prominent in Filipino cuisine would be the perfect first recipe of 2018. I also love the taste of perfectly cooked shrimp in the creamy adobo sauce.
This simple dish consists of shrimp, an abundant ingredient in the Philippines. The shrimp is simply cooked in a delicious and tangy adobo sauce. This dish is taken to the next level by adding coconut milk, making it a creamier and more satisfying dish. Finally, it is garnished with green onions. This shrimp dish with a creamy, tangy sauce was enjoyed by my family with steamed rice. Yummy!
Shrimp Adobo with Coconut Milk
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- ¼ cup white vinegar
- ¼ cup light soy sauce
- ¼ tsp freshly ground black pepper
- 1 bay leaf
- 1 lb head-on large shrimp
- ½ cup coconut milk
- Chopped green onions, for garnish
- Trim the tendrils off of the shrimp with scissors and then rinse under cold running water. Drain and set aside.
- Heat a wok or skillet over medium high heat. Add the oil, rotating to coat entire bottom of the skillet.
- Add the garlic and saute until light brown, about 1 minute. Add the vinegar, soy sauce, pepper and bay leaf, and bring to a boil.
- Add the shrimp and cook until it starts to turn pink, about 2 minutes.
- Add the coconut milk, and cook for another 2 minutes or until the shrimp is cooked. Make sure not to overcook the shrimp.
- Remove the bay leaf. Serve sprinkled with green onions.