This dish is easy to make. The okra is first sautéed together with the aromatics and then simmered in coconut milk. The shrimp is added last. The addition of tomato sauce gives the coconut milk sauce balance of flavor and a nice color as well.
This coconut milk dish with shrimp and okra turned out great. I love the creamy and delicious sauce. Serve it with steamed rice and you have a satisfying meal.
Cooking Tips for Perfect Shrimp and Okra
To ensure your shrimp and okra dish turns out just right, start by selecting fresh ingredients. Look for shrimp that has a firm texture and a slight sheen. If using frozen shrimp, thaw them in the fridge overnight for the best results. For okra, choose pods that are bright green and free of blemishes. Cut them into uniform pieces to ensure even cooking. When sautéing the okra, avoid overcrowding the pan, as this can lead to steaming instead of sautéing. Cook them until they are tender but still slightly crisp. Add the shrimp at the end of the cooking process, since they only need a few minutes to become perfectly cooked. Overcooking shrimp can lead to a rubbery texture, so keep an eye on them. The shrimp should turn pink and opaque when they are ready.
Serving Suggestions and Pairings
This shrimp and okra in coconut milk dish pairs wonderfully with a variety of sides. Steamed jasmine or basmati rice is a classic choice, soaking up the creamy sauce perfectly. If you want to add some freshness, consider serving it with a simple cucumber salad dressed with vinegar and a bit of salt. For those who enjoy a bit of heat, a side of spicy pickled vegetables can complement the richness of the coconut milk. If you’re looking for a beverage to go with your meal, a chilled coconut water or a light lager can balance the flavors nicely. For a complete meal, consider serving some grilled or sautéed greens alongside, like bok choy or spinach, to add color and nutritional value to your plate.
Frequently Asked Questions
Can I use frozen shrimp?
Frozen shrimp works just fine, but make sure to thaw it in the fridge overnight for the best texture. Avoid thawing in warm water as it can lead to uneven cooking.
What if I can’t find okra?
If okra isn’t available, you can substitute it with green beans or zucchini. The texture will be different, but it will still add a nice crunch to the dish.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm it on the stove over low heat, adding a splash of coconut milk if it looks too thick.
Can I make this ahead of time?
You can prepare the base of the dish with the coconut milk and aromatics ahead of time, but it’s best to add the shrimp right before serving to keep them tender. Cooked shrimp doesn’t hold up well when reheated.
What are some good side dishes with this recipe?
Serve this dish with steamed jasmine rice or a light salad to balance the flavors. You could also pair it with crusty bread to soak up that delicious coconut milk sauce.
Shrimp and Okra in Coconut Milk
Ingredients
- 1 lb head-on large shrimp
- 2 tbsp olive oil
- ¼ cup chopped shallot
- 1 1 inch piece ginger , peeled and julienned
- 4 cloves garlic , chopped
- 8 oz fresh okra
- 2 cups coconut milk
- 2 serrano peppers
- Salt and pepper to taste
- 2 tbsp tomato sauce
- 2 cups loosely packed pepper leaves or spinach
Instructions
- Trim the tendrils off the shrimp with scissors and then rinse under cold running water. Drain and then set aside.
- Heat the oil in a large skillet over medium high heat. Add the shallot and ginger, and sauté for 2 minutes. Add the garlic and sauté for 30 seconds.
- Add the okra and sauté for 1 minute. Add the coconut milk and bring to a boil. Cook, stirring frequently, on medium heat for 5 minutes.
- Add the shrimp and serrano peppers, and cook for 3 minutes, or until shrimp turns pink. Season with salt and pepper, to taste.
- Add the tomato sauce and stir to combine with the mixture. Stir in the pepper leaves.
- Serve hot with steamed rice.
Nutrition
Leave a Reply