Creamy Chinese Buffet Shrimp
Recipe: #36483
February 16, 2021
Categories: Shrimp, Coconut, Chinese Copycat or Clone Recipes, Wok/Stir-Fry, Gluten-Free, more
"Other recipes add amaretto and vanilla I 'm not . They added 1 teaspoon of each.add at end if wanted"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (241.7 g)
- Calories 190
- Total Fat - 5.9 g
- Saturated Fat - 2.9 g
- Cholesterol - 204.5 mg
- Sodium - 1026.4 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 0.8 g
- Sugars - 4.7 g
- Protein - 23.5 g
- Calcium - 169.4 mg
- Iron - 0.8 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Saute shrimp in coconut oil
Step 2
Until opaque
Step 3
Add sugar
Step 4
Take out add garlic ginger and onion
Step 5
Add coconut milk
Step 6
Simmer for 5 minutes
Step 7
Add shrimp back in
Step 8
Add lime juice and zest
Step 9
Cook for 5 minutes add cream and simmer for a couple minutes to warm cream
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for shrimp that is labeled as 'peeled and deveined' to save time on prep.
- Fresh ginger and garlic are preferable, but pre-minced or powdered can work in a pinch.
- Substitute olive oil for coconut oil - Olive oil has a higher smoke point than coconut oil, so it can stand up to higher heat without burning.
- Substitute Greek yogurt for heavy cream - Greek yogurt is a healthier alternative to heavy cream, and it will still provide a creamy texture to the dish.
Lemongrass Variation Replace the lime juice and zest with 2 tablespoons of freshly minced lemongrass. Simmer for an additional 5 minutes before adding the cream.
Coconut Rice - This fragrant and fluffy rice is the perfect accompaniment to the Creamy Chinese Buffet Shrimp. It adds a subtle sweetness that complements the savory shrimp dish, and its creamy texture is a nice contrast to the crisp shrimp.
Stir-Fried Vegetables: This simple and flavorful side dish is the perfect complement to the Coconut Rice and Creamy Chinese Buffet Shrimp. The vegetables add a fresh and crunchy texture to the meal, and the bright colors provide a beautiful contrast to the creamy rice and shrimp. The stir-fry is also a great way to incorporate additional vegetables into the meal.
FAQ
Q: Can I add amaretto and vanilla to this recipe?
A: Yes, you can add amaretto and vanilla at the end if desired. The recipe suggests adding 1 teaspoon of each.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by using gluten-free all-purpose flour and ensuring any other ingredients used are also gluten-free.
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Fun facts:
Fun Fact 1: The use of coconut milk in Chinese cuisine dates back to the Tang Dynasty (618-907 AD), when it was introduced to China from India.
Fun Fact 2: The use of garlic in Chinese cooking is credited to the famous Chinese chef and food writer, Li Shizhen (1518-1593). He believed that garlic was beneficial for health and recommended its use in many dishes.