Peanut Coconut Curry Shrimp tastes like a dream! Made with peanut milk and coconut milk topped with fresh basil and cilantro. It tastes like comfort in a bowl. This dish can be served over noodles or rice!
Try my other delicious peanut recipes: Maafe African Peanut Stew, Peanut Butter Cheese Pie Shooters, and White Chocolate Peanut Butter Cookies.
My first love for peanuts.
I know you’re thinking…Peanut Milk? Yes, you read that right! Before I share about peanut milk, I want to share a backstory. My Dad LOVED boiled peanuts. When I was a little girl while on our way to Albany, Georgia to visit family, we would always pass a sign that said “Boiled Peanuts”. It took nothing for my Dad to bust a U-turn or pull over on the side of the road to pay a visit to the gentleman selling boiled peanuts off the back of his pick-up truck. Excitedly, he would get me a bag of plain peanuts because I wasn’t quite ready to try them boiled just yet. This will also remain a memory that will always remain with me, and the rest is history. This post is sponsored by #Foodiechats in Partnership with Georgia Peanuts. All opinions expressed are my own.
Mr. is also a big fan of boiled peanuts. He’s actually the one that got me to try boiled peanuts for the first time. They don’t call boiled peanuts the “Caviar of the South” for nothin’!
What is Peanut Milk?
Thanks to my friends over at #Foodiechats, I get to share something exciting with you! Elmhurst is an innovative plant-based beverage company that was recently introduced to the peanut industry. They also use a patented “cold-milking” production process to craft the world’s first commercially available plant-based milk from peanuts! How cool is that?
Luckily, this delicious peanut milk comes in two flavors: Elmhurst Milked Peanuts™ (regular) and Elmhurst Milked Peanuts™ – Chocolate. Elmhurst Milked Peanuts™ contains 31 peanuts, 6g of protein per 8 oz glass, and the Chocolate Elmhurst Milked Peanuts™ contains 8g of protein and only 3g of fat per 8 oz glass. They are both also non-GMO, gluten-free, vegan, dairy-free, lactose-free, Kosher, and made from whole, raw peanuts. In addition, they do not contain industrial stabilizers, whiteners, emulsifiers, or gums found typically in plant-based beverages.
Let’s get into this Peanut Coconut Curry Shrimp!
Let me tell you…this is a first for me. It’s SO GOOD! After tasting it, I knew I could get super creative by thinking outside the box to develop a unique recipe. That’s when I decided to make Peanut Coconut Curry Shrimp! And the rest is history!
We love options for these shrimp!
- You can serve this skillet dish over noodles or rice.
- If you can’t find Elmhurst peanut milk, feel free to use coconut milk in its place, just add peanut butter to taste. You can start off with two tablespoons and go from there.
- I like this brand of Safflower Oil. You can use your favorite cooking oil in the place of safflower oil.
- You can cut back to one tablespoon of peanut butter, but I believe the more the merrier!
Ingredients You Will Need for Peanut Coconut Curry Shrimp:
Main Ingredients: Jumbo Shrimp (Tail-Off), Elmhurst Milked Peanuts™, Coconut Milk, Peanut Butter, Sesame Oil
Vegetables: Garlic Cloves, White Onions, Red Bell Pepper
Sauces: Soy Sauce, Ponzu Sauce, Red Curry Paste
Herbs: Basil, Cilantro, Green Onions, Ginger Root, Red Pepper Flakes, Kosher Salt
Other recipes to enjoy!
Kale Celebration Vegetable Saladwith Walnuts
Apple Strawberry Cabbage Slaw with Candied Pecans
This Peanut Coconut Curry Shrimp dish is so good, I hope you love this recipe as much as we do. If you make it, tag me (@myprettybrowneats) on social media. You may also find me by following the #myprettybrowneats hashtag on FB and IG! You can find me onInstagram,Facebook,Pinterest, andTikTok.
PEANUT COCONUT CURRY SHRIMP
Peanut Coconut Curry Shrimp tastes like a dream! Made with peanut and coconut milk—and topped with fresh basil and cilantro. It’s comfort in a bowl. Serve over noodles or rice!
5 from 9 votes
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course, Side Dish
Cuisine Asian-Inspired
Servings 7
Ingredients
- 1 pound jumbo shrimp (Tail-On) – you can also use tail-off
- 4 tablespoons sesame oil, divided
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 4 cloves chopped fresh garlic Minced is ok, but fresh is best!
- 1 medium red bell pepper seeded and sliced
- 1/2 sliced white onion sliced
- ¾ cup Elmhurst Milked Peanuts™
- 1 cup coconut milk approximately 1 can
- 1 to 2 tablespoons peanut butter
- 2 tablespoons red curry paste
- 4 tablespoons ponzu sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- chopped basil leaves, cilantro, and green onions for garnish
Instructions
Place shrimp in a bowl with oil, ginger, red pepper flakes, and salt.
Toss to coat and set to the side.
Heat a 10 to 12-inch skillet over medium high heat with 1 tablespoon of oil.
Add garlic, onion, red bell pepper, and cook until softened (about 3-5 minutes). Set aside.
Cook shrimp in another skillet until they are pink (opaque). Set aside.
In a mixing bowl, add peanut milk, coconut milk, peanut butter, red curry paste, ponzu sauce, soy sauce, brown sugar to make a mixture and stir well.
Transfer cooked garlic, onions, and red pepper to 10-12 inch skillet, then add your peanut milk mixture.
Bring mixture to a boil then reduce heat and simmer until reduced by half.
Add shrimp to skillet with chopped basil.
Garnish with chopped green onion, basil, and cilantro.
Serve and enjoy!
Notes
Nutrition
Calories: 240 cal | Carbohydrates: 17g | Protein: 20 | Fat: 11g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 130mg | Sodium: 699mg | Potassium: 272mg | Dietary Fiber: 3g | Sugar: 9g | Vitamin A: 8% | Vitamin C: 25% | Calcium: 15% | Iron: 8%
Keyword seafood
Have you tried this recipe? Let us know in the comments!
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