International Recipes

Thai Coconut Chili Shrimp

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  • 2 pounds large shrimp, shelled, deveined and butterflied
  • 2/3 cup sweet chili sauce
  • 1 lemon (juice and zest)
  • 2 tablespoons chili sauce
  • 2 tablespoons fish sauce
  • 4 cloves garlic, minced
  • 2 teaspoons brown sugar
  • 1 red pepper, sliced thinly
  • 1 onion, sliced thinly
  • 1 cup coconut milk (regular or light)
  • 1/2 cup cream
  • Cornstarch and water slurry
  • 1/2 cup chopped cilantro


  1. Mix sweet chili sauce, lemon juice and zest, fish sauce, chili sauce, garlic and brown sugar.
  2. Toss the sauce with shimp and let marinate for 1 hour.
  3. Heat 2 tablespoons of canola oil in a large pan.
  4. Sauté the red peppers and onions until soft (about 5 minutes).
  5. Add the shrimp and marinade and continue to cook at high heat for 2-3 minutes until shrimp are cooked through (do not overcook, as shrimp will be tough).
  6. Add coconut milk and cream. Taste. If the flavor is too spicy, add a little more cream. If necessary to create a thicker sauce, mix a little cornstarch with water in a cup and add it to the dish.
  7. Mix in Cilantro and use some for garnish.

NYou can make the marinade, prepare the shrimp and slice the vegetables early in the day. Marinate the shrimp 1 1/2 hours before the party and then finish cooking shortly before the dinner starts. Keep warm in a chafing dish.

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