Cook Time: 30 mins | Yield: 4 Servings
Shrimp in a creamy sauce is what you need today! I love this dish so much! The sauce alone is more than enough for me! Give it a try and experience the freshness of the sea! Feel free to add more ingredients if you wish. Have a wonderful day, friends. Enjoy!
12 shrimp, size extra-jumbo 16/20, raw, peeled, deveined
7 ounces (200 g.) small/mini shrimp, cooked and peeled
1 garlic clove, thinly chopped
Salt and pepper to taste
3 large Cremini mushrooms, sliced thinly
1 teaspoon ginger powder
1 tablespoon soy sauce
1 tablespoon sweet and sour sauce
1 tablespoon oyster or fish sauce (nam pla)
1 teaspoon Sriracha or any pepper sauce
1 teaspoon sugar
1/2 c (120 ml) white wine
400 ml of coconut milk
Step 1: In a medium mixing bowl, add the ginger powder, sweet-sour sauce, soy sauce, Sriracha, sugar, oyster sauce, and white wine. Stir until well mixed.
Step 2: Place a high sided frying pan on the stove and turn the heat to medium-high.
Step 3: Add in 2 tablespoons of vegetable oil and allow it to become hot.
Step 4: Add the jumbo shrimp and garlic. Cook for 1 minute until the shrimp is orange and the garlic is aromatic. Make sure to season with salt and pepper to taste.
Step 5: Remove the shrimp from the pan, then set aside.
Step 6: In the same frying pan, add the mushrooms and cook until dry.
Step 7: Add the sauce and coconut milk. Allow the mixture to boil and cook for 2 minutes. Make sure to stir from time to time.
Step 8: Put the shrimp back in the pan and reheat.
Step 9: Serve over rice, noodles, pasta, or anything you prefer. Enjoy!
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