Thai Coconut Shrimp with Lemongrass & Ginger Infused Olive Oil Blend

Tender shrimp, creamy coconut milk, crisp bell pepper, and fragrant basil come together in a bright, saucy skillet that feels lively from the first spoonful. The Lemongrass & Ginger Infused Olive Oil Blend adds citrusy lemongrass, warm ginger, and aromatic depth that wakes up the coconut sauce and gives the shrimp a vibrant finish. It is the kind of dinner that works beautifully for a weeknight meal or a relaxed dinner with friends, and it is the recipe you will want to keep close when you want something fast but memorable.

Garden Infuzions

Thai Coconut Shrimp with Lemongrass & Ginger Infused Olive Oil Blend

Juicy shrimp simmer in silky coconut milk with lime, garlic, and fresh herbs, then finish with the bright, zesty lift of Lemongrass & Ginger Infused Olive Oil Blend for a fast, flavorful Thai-inspired dinner.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Fusion Cuisine, Thai

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 2 tablespoons Lemongrass & Ginger Infused Olive Oil Blend
• 1 tablespoon avocado oil
• 1 small yellow onion thinly sliced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 red bell pepper thinly sliced
• 1 cup canned coconut milk
• 1/2 cup low-sodium chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup fresh basil leaves torn
• 2 tablespoons sliced scallions
• Cooked jasmine rice for serving
• Lime wedges for serving

Equipment

• 1 Large skillet 12-inch preferred
• 1 whisk For smoothing the coconut sauce
• 1 Chef’s knife For slicing vegetables
• 1 Cutting board For prep
• 1 set Measuring spoons For seasonings and oil
• 1 set Measuring cups For liquids and rice

Method

 

Instructions

1. Pat the shrimp dry with paper towels and set them aside.
2. Heat the avocado oil in a large skillet over medium heat, then add the onion and cook for 3 to 4 minutes until softened.
3. Stir in the garlic, ginger, and bell pepper, and cook for 1 minute until fragrant.
4. Pour in the coconut milk and chicken broth, then whisk in the fish sauce, brown sugar, lime juice, lime zest, salt, black pepper, and red pepper flakes.
5. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes until slightly thickened.
6. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, just until pink and opaque.
7. Drizzle in the Lemongrass & Ginger Infused Olive Oil Blend and gently stir to coat the shrimp and sauce.
8. Remove the pan from the heat, then fold in the basil and scallions.
9. Serve hot over jasmine rice with lime wedges on the side.

Notes

For the best texture, do not overcook the shrimp. The sauce should stay silky and lightly coated, not overly reduced. If the pan seems too thick before serving, add a splash of broth or water and stir gently. The final drizzle of the featured blend is what gives the dish its bright finish.

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Recipe Tips

Keep the shrimp just barely cooked so they stay tender and juicy. Stir the coconut milk gently once it goes in, and let the sauce settle into a glossy simmer before adding the shrimp back to the pan. A final drizzle of the blend at the end keeps the flavor bright.

Serving Suggestions

Spoon this over jasmine rice, scoop it alongside rice noodles, or serve it with warm flatbread for soaking up the sauce. Add lime wedges, sliced scallions, and a handful of fresh herbs at the table for extra freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm slowly over low heat with a splash of coconut milk or water to loosen the sauce without drying out the shrimp.

Variations

Swap the shrimp for scallops, diced chicken, or tofu if you want a different protein. Add snap peas, zucchini, or baby spinach for extra vegetables, or finish with a little chili crisp if you want more heat.

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