Every cookbook has a couple undiscovered recipes. People often ask which recipe in my cookbook is a bit of a sleeper yet truly spectacular, and my Coconut Shrimp Bowl is certainly one. It’s an absolutely luscious and delicious way to dive into autumn, with notes of lemongrass and ginger. The sauce is somewhere between a soup and a bowl.

Don’t be polite! Reach into the bowl, grab the succulent shrimp, peel, and devour! There’s no need to keep your elbows off the table when you enjoy this homemade goodness.

Coconut Shrimp Bowl

• 1-1/4 pounds large, shells-on, deveined shrimp 
• Juice squeezed from 2 tablespoons freshly grated ginger
• Juice squeezed from 3 tablespoons freshly grated turmeric, divided
• 2 tablespoons clarified butter
• 2 cups chopped broccolini (stems chopped, florets kept whole)
• 1 cup of 1-inch chopped green beans
• 1-1/2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons coconut oil
• 1/4 cup thinly sliced shallots
• 1 garlic clove, thinly sliced
• 1/2 cup thinly sliced green onions
• 2 tablespoons finely chopped lemongrass
• 2 cups chicken stock, warmed
• 2 lime leaves
• 1 red Thai chili pepper, seeded and sliced (or use 1 dried Thai chili pepper)
• 1 cup coconut milk, solids stirred in
• 2 tablespoons coconut aminos
• 1 tablespoon fresh lime juice
• 1 cup spinach leaves
• 1/4 teaspoon cayenne
• Fresh cilantro leaves, for garnish
• Lime wedges, for garnish

In a large bowl, add the shrimp and squeeze the ginger juice and the juice from 2 tablespoons of the grated turmeric over the shrimp. Toss well, then cover with plastic wrap and refrigerate 10 minutes.

In a medium pot over medium heat, melt the clarified butter. Once melted, add the broccolini and green beans, and 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring to combine, and cook for 3 minutes, until bright green and tender but still crispy. Remove the beans and broccolini from the pot and set aside.

In the same pot over medium heat, add 2 tablespoons coconut oil, shallots, and garlic then cook, stirring, until fragrant but not browned, for about 30 seconds. Add the green onions, lemongrass, and 1/2 teaspoon salt and cook until softened, about 1 more minute. Deglaze the pan with 2 cups chicken stock. Stir well, scraping all the caramelized bits from the bottom of the pan. Add the lime leaves and the red Thai chili, stirring, and bring to a simmer for 2 to 3 minutes. 

Stir in the coconut milk, then add the shrimp with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper and cayenne, stirring to combine well. Bring back to a simmer until the shrimp are just cooked through, for about 3 more minutes.

In a small bowl, make a sauce with coconut aminos, lime juice, and the juice from the remaining tablespoon of grated turmeric. Mix to combine well, then add it to the pot. Add the sautéed vegetables and the spinach, mix gently, stirring and cooking for one more minute. Serve with cilantro and lime wedges for garnish.

It’s a Thanksgiving Extravaganza! Join us for TWO Thanksgiving events! This Tuesday, November 1st at 5:30pm Central, I am excited to offer a Masterclass on Thanksgiving prep with Tastemade. From menu planning to table setting to day-of organizing, I’ll share all the tricks and tips I’ve learned over the years, and you can ask questions about your own Thanksgiving plans! Space is limited, so secure your spot now.

Plus, on Monday, November 14 at 6:30pm Central, Turkey Talk with Roy is back! This year we’re hosting our annual event with Roy through Tastemade. Roy is the master of all things turkey, and he'll share his tips and wisdom with you. Bring your questions and reserve your seat now before they’re gone!

If you can’t make an event live, they will be available for replay, but you must reserve your spot to view it!