Ingredients
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½ lb medium shrimp, peeled & deveined
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3 cloves garlic, minced
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1 small shallot (or ¼ red onion), finely sliced
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1 bay leaf
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1 tbsp soy sauce
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1 tbsp cane vinegar (or white vinegar)
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½ cup coconut milk
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¼ tsp cracked black pepper
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1 tsp brown sugar
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1 small Thai chili (optional, sliced for heat)
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1 tbsp coconut oil
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Salt to taste
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Fresh cilantro or green onions for garnish
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Lime wedge for finishing
Instructions
1. Preheat the Pan
Heat the Nutri-Stahl 1QR on medium-low until warm. Add the coconut oil.
2. Sauté Aromatics
Add garlic and shallots. Sauté until fragrant and lightly golden, about 1 minute.
3. Deglaze & Season
Add the soy sauce, vinegar, bay leaf, pepper, and brown sugar.
Let the mixture simmer without stirring for 30 seconds to let the vinegar mellow.
4. Add Shrimp
Add the shrimp and gently coat them in the sauce.
Cook for 1 minute.
5. Add Coconut Milk
Pour in the coconut milk and add the sliced chili (if using).
Stir gently and bring to a soft simmer.
6. Reduce & Thicken
Let it simmer for 3–4 minutes until the sauce thickens and the shrimp are pink and cooked through.
7. Adjust & Garnish
Taste and add salt if needed.
Garnish with cilantro or green onions and a squeeze of lime.
