Ingredients
Equipment
Method
Prepare and Sear
- Pat the shrimp dry with paper towels to ensure a crisp sear. Season with salt and pepper.
- Heat oil in a skillet over medium-high. Add shrimp in a single layer and sear for 1-2 minutes per side until orange-pink highlights appear. Remove from pan.
Create the Sauce
- Lower heat to medium. Sauté minced garlic and chili flakes for 30-60 seconds until fragrant.
- Pour in coconut milk. Simmer for 3-5 minutes until the sauce reduces to a thick, ivory, velvety consistency.
Finish and Serve
- Return shrimp to the pan, toss to coat in the glossy sauce for 1 minute.
- Top with a heavy garnish of chopped parsley and serve in white ceramic bowls.
Nutrition
Notes
Use canned full-fat coconut milk for the thickest sauce.
Pat shrimp bone-dry before searing to get the best color.
Pat shrimp bone-dry before searing to get the best color.
