Sautéed Squash and Shrimp with Coconut Milk and Chiles

Sautéed Squash Shrimp Coconut

Sautéed Squash and Shrimp with Coconut Milk and Chiles

Similar to an unripe mango or green papaya, julienned squash has a slightly "green" flavor that pairs well with the classic Thai flavors in this quick, brothy dish. Get the recipe for Sautéed Squash and Shrimp with Coconut Milk and Chiles »Matt Taylor-Gross

Similar to an unripe mango or green papaya, julienned squash has a slightly “green” flavor that pairs well with the classic Thai flavors in this quick, brothy dish.

Sautéed Squash and Shrimp with Coconut Milk and Chiles
Julienned squash has a slightly “green” flavor that pairs well with the classic Thai flavors in this quick dish of shrimp in coconut-chile broth.
Yield: serves 4
Time: 40 minutes

Ingredients

  • 3 tbsp. coconut or vegetable oil
  • 2 garlic cloves, minced
  • 1 (2-inch) piece ginger, peeled and minced
  • 1 cup coconut milk
  • 1 cup vegetable or shrimp stock
  • 1 tbsp. cane syrup (optional)
  • Kosher salt and freshly ground black pepper
  • 8 jumbo shrimp, head and shell on
  • 2 12 lb. summer squash or zucchini, or a mix of both, trimmed and julienned
  • 1 red Fresno chile, stemmed and thinly sliced
  • Basil and cilantro leaves, to garnish
  • Lime wedges, for serving

Instructions

  1. In a small saucepan, heat 1 tablespoon of the coconut oil over medium. Add the garlic and ginger and cook, stirring, until soft, 2 minutes. Stir in the coconut milk, stock, and syrup, and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Season the broth with salt and pepper and keep warm.
  2. In a large skillet, heat the remaining 2 tablespoons coconut oil over high. Season the shrimp with salt and pepper, then add to the skillet and cook, flipping once, until just cooked through, 3 minutes. Transfer the shrimp to a plate and then return the skillet to the heat. Add the squash and cook, tossing frequently, until just tender, 3 to 4 minutes. Remove the squash from the heat and season with salt and pepper.
  3. Spoon the broth into 4 serving bowls along with the squash and shrimp. Garnish with the chile, basil, and cilantro, and serve with lime wedges.