Spicy Shrimp in Chile Sauce

Chef Way Eric and Sophie Banh use fresh coconut juice in this sweet-spicy stir-fry.

Easy Way Since fresh coconut juice can be hard to find, use a combination of water and canned coconut milk instead.


Slideshow:  More Shrimp Dishes


  • Total Time:
  • Servings: 4

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  • 2 tablespoons sugar
  • 3 tablespoons water
  • 2 tablespoons canola oil
  • 1 small red onion, cut lengthwise into 1/2-inch wedges
  • 3 garlic cloves, minced
  • 1 1/2 pounds shelled and deveined large shrimp
  • 2 serrano chiles, seeded and minced
  • 1 1/2 tablespoons Asian fish sauce
  • 1 1/2 teaspoons freshly ground pepper
  • 4 scallions, cut into 3-inch lengths
  • 2 tablespoons coconut milk mixed with 2 tablespoons water
  • Steamed rice, for serving

How to make this recipe

  1. In a small skillet, mix the sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer the caramel to a very small heatproof bowl.

  2. Heat a wok over high heat. Add the canola oil and heat until just beginning to smoke. Add the onion and garlic and stir-fry until just softened, about 1 minute. Add the shrimp and stir-fry for 1 minute. Add the chiles, fish sauce, pepper, scallions and caramel and cook over moderate heat, stirring occasionally, until the shrimp are pink and curled, about 5 minutes. Add the diluted coconut milk and cook until slightly reduced, about 1 minute. Serve with rice.

Suggested Pairing

A basic Alsace Riesling.

Contributed By Photo © Stephanie Foley Published October 2007

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