Lunchbox: Shrimps in Coconut and chilly pepper sauce

Published on 05.08.2021 | In European French By Vanya |

- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
- Yield
- 2
- 2
- Difficulty Level

Кутията Lunchbox със Скариди в пикантен кокосов сос е предложението ни тази седмица за горещите летни дни. Опитайте я и няма да съжалявате.

Това е един невероятно свеж и енергизиращ Lunchbox с екзотични вкусове и наситен лайм аромат. Необичайният пикантен, но изключително освежаващ сос е чудесен за бяла риба и скариди.

Единственото, което ще ви забави е почистването на скаридите. Ето как да го направите лесно и бързо.

Technique!

Shrimps peeling

Watch here!

Lunchbox with pan fried shrimps in Coconut and chilly pepper sauce is our light recipe for these hot summer days.

It is an amazingly fresh and energizing Lunchbox with exotic flavors and ultimate lime flavor. The unusual spicy sauce is great combined with white fish and shrimps. You can make the recipe and arrange a serving in your Lunchbox L – lid container in the refrigerator. The recipe is both delicious cold and hot.

Lunchbox: Shrimps in Coconut and chilly pepper sauce

Lunchbox: Shrimps in Coconut and chilly pepper sauce
Melon salad with lime
Blueberries and nuts
Salted cookies

Choose your Lunchbox, NOW!

In the picture 3 shrimps are arranged for decoration. But you can cut all as directed in the recipe.

To add more exotic and fresh taste to your Lunchbox make melon salad and blueberries.

High protein, Portion Perfect, Vegetarian

Ingredients

Coconut béchamel:
30 g butter
30 g flour
400 ml. coconut milk
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp soy sauce
2 garlic cloves, crushed and finely chopped
Freshly grated nutmeg
For the chilli:
50 g butter
10 g hot red chillies, deseeded and finely chopped
½ tsp Jalapeño paste, optional
For Shrimps
250 g peeled shrimps
100 ml. white wine
2 garlic coves
1/2 tsp Freshly ground black pepper
1/2 tsp salt
2 tbsp fresh thyme

Nutrition Info

900 Lunchbox calories

Instructions

Marinade the shrimps in wine. Add garlic, thyme, salt and pepper to taste. Marinate for at least 20 minutes or overnight.
First make a coconut bechamel. In a small saucepan melt 30 g butter and stir in the flour to make roux. Cook over a low heat. For 2 minutes, stirring al the time with a whisk. Add the coconut milk, bring to the boil, then immediately season with nutmeg, salt and pepper and cook gently for 20 minutes, stirring continuously. Off the heat, stir in the soy sauce and garlic.
In another small saucepan heat the 50 g butter until it turns fragrant and golden brown. Toss in the chopped chillies and Jalapeño paste and immediately tip the mixture into the coconut béchamel. Stir until well amalgamated. Adjust the seasoning if necessary.
Drain shrimps from the marinade. Pat with paper and fry shrimps in 1 tbsp butter for 1 minute, both sides. Remove from the pan and cut in pieces.
Add the shrimps to sauce and enjoy with a slice of bread.

Servings : 2
Ready in : 20 Minutes
Course : Lunchbox Menus, Main courses
Recipe Type : beef, Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect
Ingredient : Butter, Flour, Garlic, Ground black pepper, Hot pepper flakes, Jalapeño Паста, Nutmeg, Prawns, Salt, Shrimp, Soy sauce, Thyme, Thyme leaves, White wine

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Lunchbox: Shrimps in Coconut and chilly pepper sauce

Technique!

Shrimps peeling

Lunchbox: Shrimps in Coconut and chilly pepper sauce

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