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250ml Lemongrass & Ginger Infused Olive Oil Blend – vibrant flavor infusion
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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion Cuisine, Thai
Ingredients Equipment Method Notes

Ingredients
  

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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