Coconut Shrimp Vegetable Pan
Broccoli and ginger simmer in coconut milk before shrimp joins them for the final cooking. This dinner keeps some broth to spoon around the portions rather than reducing everything to a sticky coating. Cut the florets small and let them become nearly tender first. Shrimp should not need to wait in the pan while thick pieces of broccoli catch up.
Southeast Asian · Preparation time: 12 min · Cook time: 18 min · Total time: 30 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 280 g Peeled raw shrimp
- 220 ml Coconut milk
- 220 g Broccoli
- 12 g Fresh ginger
- 20 ml Lime juice
- 15 ml Soy sauce
- 100 ml Water
Allergens listed for these ingredients · Crustaceans, Soy, Wheat. Check package labels.
Step-by-Step Instructions
- Cut broccoli into small florets and ginger into thin strips. Simmer both in coconut milk and measured water until broccoli is almost tender.
- Add thawed shrimp and soy sauce and simmer gently until shrimp are pearly and opaque throughout.
- Remove from heat and stir in lime juice. Serve with the hot coconut broth spooned around each portion.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep thawed raw shrimp for its own final cooking step. Raw chicken cannot replace shrimp under the same short simmer or visual doneness check.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.