Shrimp Adobo with Coconut Milk
Savory shrimp adobo simmers in a tangy blend of vinegar and soy sauce, enriched with creamy coconut milk for a rich, satisfying dish that's easy to whip up.
Servings 4 servings
Calories 290kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 290kcal | Carbohydrates: 6g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 220mg | Sodium: 800mg | Sugar: 1g