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Hawaiian Shrimp Scampi with Coconut Milk
A tropical twist on classic shrimp scampi, this dish features succulent shrimp sautéed with garlic, butter, and white wine, finished with a creamy coconut milk sauce and a hint of lime.
ð§ ææ
- 1.5 lbs Large shrimp(peeled and deveined)
- 4 tbsp Butter
- 4 cloves Garlic(minced)
- 1/2 cup Dry white wine
- 1/2 cup Full-fat coconut milk
- 2 tbsp Fresh lime juice
- 1/4 tsp Red pepper flakes(optional, for a touch of heat)
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley(chopped, for garnish)
- for serving Cooked rice or pasta
ðšâð³ äœãæ¹
- 1
Pat the shrimp dry with paper towels and season with salt and pepper.
- 2
Melt the butter in a large skillet over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- 3
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove shrimp from the skillet and set aside.
- 4
Pour the white wine into the skillet and scrape up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
- 5
Stir in the coconut milk, lime juice, and red pepper flakes (if using). Bring to a gentle simmer and cook for 3-5 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
- 6
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for another minute to heat through.
- 7
Serve immediately over cooked rice or pasta, garnished with fresh chopped parsley.
ð¡ ããã®ã³ã
- âUse high-quality full-fat coconut milk for the creamiest sauce.
- âAdjust the amount of lime juice and red pepper flakes to your preference.
- âAvoid overcooking the shrimp, as they can become tough.
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- Add some chopped macadamia nuts for a crunchy texture.
- Include a handful of spinach or kale in the sauce for added greens.
- Serve with a side of toasted coconut flakes for extra tropical flavor.