Shrimp Panang

4 people (as a main) 10 people as an appitizer
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
A word from the cook
flavors galore

24 Large Shrimp (peeled and deveined) - leave the tails intact if your making as an appetizer
1/4 Cup Olive Oil
1 Tbsp Thai Seasoning
3 Tbsp Vegetable Oil
4 Cloves Garlic (minced)
1/2 Cup Red Onion (diced)
1 Tbsp Chilli Paste with Sweet Basil Leaves (Por Kwan brand; see image 2)
1 Cup Coconut milk
2 Tbsp Fish Sauce
1 tsp Chili Powder (substitute paprika to reduce the 'hotness'.

  1. Preheat the BBQ to medium / high heat (approx. 400)
  2. In a glass bowl, toss the shrimp with Olive Oil and Thai Seasoning
  3. Skewer the Shrimp and grill for about 2 minutes per side (shrimp should be marked and cooked through)
  4. In a medium skillet heat the vegetable oil.
  5. Add the garlic, chili paste and onion and cook until the onion is soft (about 2 minutes)
  6. Add the coconut milk, fish sauce and chili powder and continue to cook for another 3/4 minutes – sauce should begin to thicken.
  7. Serve over white rice by spreading the shrimp and sauce over the mounded rice.   or as an appetizer spread the sauce on a a platter and put the shrimp on top garnished with slices of green onion tops (3 inch pieces sliced thinly).

0 Notes