Thai curry coconut shrimp (healthy and oil-free)

Overview

Usually when making Thai curry shrimp, you put it in the oil pan first. I have improved it and made it in an oil-free way to achieve the unity of health and deliciousness

Tags

• seafood
• summer recipes
• argentinian red shrimp
• chicken essence
• coconut milk
• cooking wine
• lemongrass powder
• mint leaves
• thai curry
• lemon juice
• salt

Ingredients

Steps

1. 1 Open the back of the shrimp

   

2. 2 Devein the shrimp

   

3. 3 Use scissors to cut the front and back ends of the shrimp shells in the open back part, cut the shrimp tail in the middle, and then cut the shrimp meat in the middle. Also cut the two ends of the shrimp meat to ensure that it can be flattened without being disconnected from the shrimp head

   

4. 4 Finally, it was opened like this and ready for use

   

5. 5 Put salt, chicken essence, cooking wine and lemongrass powder in a bowl

   

6. 6 shrimps are cut open and marinated with the above seasonings for 5 minutes. Wrap them in tin foil and put them in the oven. Bake them at 150 degrees for 15 minutes (the temperature and time settings of different ovens are different)

   

7. 7 Put coconut milk in the pot and start to boil, add a little water (optional)

   

8. 8 Add curry, add lemongrass powder

   

9. 9 Add lemon juice, a little salt, chicken essence, and stir the sauce evenly

   

10. 10 Arrange the grilled shrimps on a plate, pour the sauce over the shrimps, and garnish with mint leaves