Capturing the essence of a Thai beach vacation is easy when you have the right ingredients: a generous pour of citrus juice, a handful of coconut flakes, peppers spicy enough to make your nose itch and eyes water, and plump, juicy shrimp. Mix them altogether with a splash of coconut Flavorall stevia drops and a strong Mai-Tai, and you got yourself a paradise vacation in your very own kitchen.
We all remember our first time on a tropical vacation: the soft, warm sand between our toes, the breeze rustling in our hair, the salty smell of the ocean in our nostrils… And the sweet-spicy taste of that Island food lingering on our tongues long after we took the last bite. Straddling the perfect balance between piquant and sugary, it seems like food eaten on a beach is always extra special.
Thai cooking manages to encapsulate that feeling – your first taste of spicy food on a beautiful beach – in every seasoned bite. Thai food is fragrant, bold and comforting at the same time, a study in harmony that most marriages could benefit from.
But how do you enjoy that balance of sweet and spicy when you are avoiding sugar, or simply watching your salt and fat intake? You take a generous pour of citrus juice, a handful of coconut flakes, peppers spicy enough to make your nose itch and eyes water, and a pound of plump, juicy shrimp. You let it marinate together with a splash of coconut Flavorall stevia, then cook it briefly in a boiling-hot wok… And you marvel as the lime juice and the coconut blend together into a creamy broth that perfectly cools your mouth just as the spikes of chili send your taste buds into overdrive.
The result is a bowl of juicy shrimp enveloped in a creamy coconut-lime broth – a perfect taste of your dream Thai beach vacation.
Thai coconut-lime shrimp
PREP TIME: 60 mins
COOKING TIME: 5 mins
1. 2 lbs (800 grams) fresh prawns or shrimp, deveined and shelled
2. Juice of 2 lemons
3. Juice of 2 limes
4. 1/2 cup of coconut flakes
5. 2 fresh spicy peppers of your choice (I used one jalapeno and one spicy red pepper), minced
6. 10 drops of coconut Flavorall stevia drops
7. 3 TBs coconut oil
8. Salt & pepper, to taste
9. Scallions, chopped
Ensure your shrimp is deveined and shelled – if you are unsure on how to do this, there are great YouTube tutorials are there, and I promise it’s really easy!
In a medium-sized bowl, mix shrimp with lime and lemon juice, coconut flakes, minced spicy peppers and coconut Flavorall drops. Cover and let marinate for at least one hour.
Preheat a large wok or pan to medium-high heat. Add coconut oil. Add shrimp and coconut mixture, taking care not to splash yourself when the liquid meets the pan. Cook on high heat, mixing occasionally, until shrimp has changed colour and curled in on itself – about 3-5 minutes. Do not overcook!
Season with salt and pepper to taste. Remove, and top with chopped scallions. You can serve immediately, though the dish will get only better as the flavours have time to meld.
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