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Recipes › Lunch / Dinner › Coconut-Poached Shrimp Lunch / Dinner Coconut-Poached Shrimp Coconut Poached Shrimp is sweet and savory, with just a little bit of heat. We’re sure you’ll be so happy the rice soaks up every bit of the delicious, creamy coconut sauce, too. Test Kitchen Tip A squeeze of lime and a sprinkling of toasted coconut enhances the coconut flavor even more.
Heat oil in a large skillet or wok over medium-high. Add shrimp and cook until firm, 1–2 minutes per side; transfer to a plate. Add bell pepper and snap peas to skillet; stir-fry until softened, 2–3 minutes. Stir in coconut milk, scraping up any brown bits, then stir in curry paste, brown sugar, and fish sauce; bring to a boil. Reduce heat to medium and simmer curry until thickened, 3–4 minutes. Stir in shrimp and basil and simmer to heat through, 2 minutes.
Recreating leftovers from yesterday’s feast into new meals can make them more appealing and prevent the glutinous food waste associated with large feasts. In our family, we use leftover mashed potatoes to make potato pancakes. This recipe is simple and delicious. To make potato pancakes from leftover mashed potatoes, simply form them into a small patty, about three inches in diameter.
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