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Karen’s Thai Shrimp

////Karen’s Thai Shrimp

Karen’s Thai Shrimp

Submitted by Karen Knapp 

Karen coconut shrimpThai Shrimp with Asparagus   (serves 4)


This goes together very quickly, is a nice change from the normal fried shrimp, and you can make it with ingredients found here in the Bay. For extra yumminess, use basmati rice. 


6 cloves garlic, peeled

1-1 inch piece fresh ginger root, minced

1-2 fresh jalapeno chiles (seeds removed if you don’t want the heat)

3 TBS lime juice

1 TBS brown sugar

½ tsp salt

½ tsp ground turmeric

1-3 tsp curry powder, according to taste 


Combine the above ingredients in a blender or small food processor and process until they form a smooth paste. Set aside. 


2 TBS vegetable oil

1 medium shallot, small dice

2 cups chopped grape tomatoes

2 cups coconut milk

2 cups asparagus, chopped in 1” lengths

1 pound medium shrimp, peeled and deveined

½ cup chopped cilantro

 Heat oil in a skillet and add onion. Cook until translucent (a few minutes) stirring frequently. Mix in the spice paste and cook for a few minutes to release the flavors.

Add the coconut milk, tomatoes and asparagus. Lower heat, cover and cook for about 5 minutes.

 Remove the lid and simmer for a few more minutes to allow to thicken. Add shrimp and cook for 2-3 minutes until shrimp turn pink. Stir in cilantro and serve over rice.

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By | 2014-04-01T08:52:17-06:00 June 14th, 2013|Recipes, Shrimp|2 Comments

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  1. Diane Mann March 30, 2014 at 2:36 pm

    This recipe sounds wonderful. Do you know how many servings it makes? I need to know whether to half it or double it.


    • Ronnie April 1, 2014 at 8:51 am

      oops! Karen says 1 lb shrimp should be good for 4 people.

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