Shrimp Panang

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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  • 1 tablespoon Thai seasoning
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1/2 red onion, minced
  • 2 teaspoons Thai panang curry paste
  • 24 large shrimp (about 1 1/4 pounds), peeled and deveined, tails intact
  • 1/3 cup extra-virgin olive oil
  • 1 cup coconut milk
  • 2 tablespoons fish sauce
  • 1 teaspoon chili powder or paprika
  • 1/4 cup heavy cream
  • Thinly sliced snow peas or other vegetables, for garnish


Step 1

Preheat a grill to medium high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1 to 2 minutes per side. Set aside.

Step 2

Heat the vegetable oil in a medium skillet over medium-high heat. Add the garlic, red onion and curry paste and cook, stirring, until the onion is just softened, about 1 minute. Add the coconut milk, fish sauce and chili powder; cook until reduced by half, about 3 minutes. Add the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes.

Step 3

Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas.

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