Follow these steps for perfect results
cilantro
jalapeno
garlic
minced
scallions
green parts only
coconut milk
Kosher salt
black pepper
freshly ground
broccoli
cut into 1-inch lengths
extra-virgin olive oil
shrimp
deveined
lemon juice
Combine cilantro, jalapeno, garlic, scallions, coconut milk, and salt in a blender and blend until smooth.
Pour the coconut sauce into a large skillet and bring to a gentle simmer, stirring occasionally for about 6 minutes.
Add broccoli to the skillet, season with salt and pepper, and cook over medium heat for about 5 minutes, until tender and the sauce coats the broccoli.
Transfer the broccoli mixture to a plate and set aside.
Return the skillet to the stove and set over medium-high heat.
Add olive oil to the skillet and heat until shimmering.
Add shrimp, season with salt, and cook for about 2 minutes per side, until pink and seared.
Return the broccoli and sauce to the skillet, add lemon juice, and toss to coat everything.
Transfer the shrimp and broccoli to a serving dish and pour the sauce over them.
Garnish with cilantro and serve warm.
Expert advice for the best results
Adjust the amount of jalapeno to control the level of spiciness.
For a richer sauce, use full-fat coconut milk.
Serve with a side of rice or quinoa.
Everything you need to know before you start
10 minutes
Sauce can be made ahead.
Serve in a bowl, garnished with cilantro sprigs and a lemon wedge.
Serve over rice.
Serve with a side of steamed vegetables.
Crisp and refreshing, complements the spice.
Clean and refreshing.
Discover the story behind this recipe
Coconut milk is a staple in many Southeast Asian cuisines.
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