Coconut milk is transformed into a savory and spicy green sauce to coat broccoli and shrimp in a delicious sauté.
Slideshow:More Broccoli Recipes
1/4 bunch cilantro, plus more for garnish
1 small garlic clove
2 scallions, green parts only
1 cup coconut milk
1/4 teaspoon Kosher salt
Freshly ground black pepper
1 pound broccoli, cut into 1-inch lengths
1 tablespoon extra-virgin olive oil
12 large shrimp (about 3/4 pound), deveined
2 tablespoons lemon juice
How to Make It
Add the cilantro, jalapeño, garlic, scallions, coconut milk, and salt to a blender and process until smooth.
In a large skillet, add the coconut sauce to the pan and bring to a gentle simmer, stirring occasionally, about 6 minutes. Add the broccoli, season with salt and pepper; cook over medium heat until tender and the sauce coats the stems and florets, about 5 minutes. Transfer the broccoli mixture to a plate and set aside.
Return the skillet to the stove set over medium-high heat. Add the oil and heat until shimmering. Toss in the shrimp, season with salt, and cook until pink and seared, about 2 minutes per side. Add the broccoli and sauce back to the pan; pour in the lemon juice and toss to coat.
Transfer the shrimp and broccoli to a serving dish and pour over the sauce. Garnish with cilantro and serve warm.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.