Spicy Risqué Thai Chili Coconut Shrimp

Spicy risqué Thai chili coconut shrimp is a recipe that is pushing the limits of being too spicy but isn't.  It hits that perfect balance for the lover of spices and is adjustable for anyone's preference of heat.  It also doesn't skimp on the sauce, which is my favorite thing for most recipes.

Cooking Risqué Spicy Shrimp

This recipe is really pretty simple to make and is one of the most impressive full flavors I have ever come up with on my own.  I did get a little inspiration for Jo Cooks Spicy New Orleans Shrimp recipe but altered it quite a bit to meet our tastes and bring a little more Thai to it.    This is definitely one of my test kitchen recipes, that was a success.  I recommend it for a date night because it feels classy too.   I finished off the sauce with some bread, using it as a dipping sauce.  You can taste the shrimp in the sauce after it's all done and it just gets better after resting in the fridge a little while.

It is high in protein and when you eat it over a whole grain rice it is full of protein and complex carbohydrates.  I made the typical adaptations like using a mono-unsaturated oil like olive oil or canola oil.  There is a little-saturated fat in the lite coconut milk but using a lite version helps with that.  There is also some cholesterol in shrimp which does tend to raise LDL but also raises HDL, good cholesterol quite a bit according to this article.  The saturated fat from the coconut milk also has mixed research similarly showing that some of the fat may not end up in as many negative levels of fat as once thought according to this article.  Let me know what you think in the comments section.

Beware of the spiciness

If you don't alter this recipe at all, you will want to serve it over rice unless you have a very high tolerance to spicy food.  To alter it to be less spicy you can of course just start with like one teaspoon of the Thai chili paste and slowly increase, tasting as you go until it reaches your desired level of spiciness.  This is how I did it and my wife still thought it was too spicy until she ate it with rice.  At that point it was fireworks.  You'll just have to try and see and let me know what you think in the comments.  🙂

Risqué Spicy Shrimp

Here's the Spicy Risqué Thai Chili Coconut Shrimp Recipe

Ingredients:

• 1 teaspoon dried oregano
• 24 ounces of medium shrimp
• 4 tablespoon Thai chili paste
• 2 tablespoon finely sliced chives
• 3 tablespoon canola or olive oil
• 4 tablespoon minced garlic
• 1 tablespoon lime juice
• 1 16 oz can lite coconut milk

Instructions:

1.  Heat the oil in a skillet on medium high.
2. Add the shrimp and all other ingredients to the skillet except the coconut milk and chives.
   

   Risqué Spicy Thai Coconut Shrimp Ingredients

3. Saute the ingredients for several minutes before adding the coconut milk.
4.  Cook until the shrimp is cooked but before they start to shrink.
   

   Risqué Spicy Thai Coconut Shrimp in A Skillet

5.  Serve over a long grain or whole grain rice with the chives on top for garnish.

Risqué Spicy Shrimp Ready to Serve

Printable recipe at the bottom of the post

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