Why Make This Recipe
Saucy Salmon and Shrimp in Coconut Milk is a delightful dish that brings together the rich flavors of salmon and shrimp in a creamy coconut sauce. This recipe is perfect for those who love seafood and want to try something new. The combination of garlic, ginger, and coconut milk creates a tasty sauce that enhances the natural flavors of the fish. Plus, it’s quick and easy to make, making it a great option for busy weeknights or special occasions.
How to Make Saucy Salmon and Shrimp in Coconut Milk
Ingredients:
- 400g salmon fillets, cut into chunks
- 300g shrimp, peeled and deveined
- 200ml coconut milk
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Heat olive oil in a pan over medium heat. Add garlic and ginger, sauté until fragrant.
- Add the salmon chunks and cook for 3-4 minutes until they start to brown.
- Add the shrimp and cook for another 2-3 minutes.
- Pour in the coconut milk, season with salt and pepper, and simmer for 5-7 minutes until the shrimp are cooked through.
- Garnish with fresh cilantro before serving. Enjoy with rice or noodles.
How to Serve Saucy Salmon and Shrimp in Coconut Milk
Serve Saucy Salmon and Shrimp in Coconut Milk hot, over a bed of fluffy rice or alongside your favorite noodles. You can add some steamed vegetables on the side for a more complete meal. The creamy sauce is perfect for dipping bread or scooping up with a spoon.
How to Store Saucy Salmon and Shrimp in Coconut Milk
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 2 days. To reheat, warm the dish gently on the stove or in the microwave until heated through. Avoid reheating it too much to keep the shrimp and salmon tender.
Tips to Make Saucy Salmon and Shrimp in Coconut Milk
- Use fresh ingredients for the best flavor. Fresh garlic and ginger will enhance the dish significantly.
- If you prefer a spicier version, add some red pepper flakes or chopped chili into the sauce.
- Consider adding some vegetables like bell peppers or spinach for added nutrition and color.
Variation
You can customize this recipe by switching up the seafood. Try using scallops or tilapia instead of salmon and shrimp. For a vegetarian option, replace seafood with cubed tofu and increase the amount of vegetables.
FAQs
1. Can I use light coconut milk?
Yes, you can use light coconut milk if you want a lower-calorie option, but it may not be as creamy.
2. Is this dish gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just ensure that any sauces or additional ingredients you use are also gluten-free.
3. Can I make this dish ahead of time?
While it is best enjoyed fresh, you can prepare the sauce ahead of time and store it in the fridge. Just add the cooked salmon and shrimp when you’re ready to eat.
