Madagascan · beginner
Madagascan Vanilla Coconut Garlic Shrimp
Succulent jumbo shrimp poached in a rich coconut milk broth infused with real Madagascar vanilla bean, garlic, ginger, and a splash of lime.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Melt coconut oil in a large skillet over medium heat.
- 02
Add minced garlic, minced ginger, scraped vanilla seeds, and split vanilla pod; cook for 1 minute until fragrant.
- 03
Pour in full-fat coconut milk and red chili flakes, bringing mixture to a gentle simmer for 3 minutes to infuse vanilla flavor.
- 04
Discard split vanilla pod from skillet and stir in peeled shrimp in a single layer.
- 05
Poach shrimp in simmering coconut broth for 4 to 5 minutes, flipping once, until opaque pink and firm.
- 06
Stir in fresh lime juice, remove from heat, sprinkle with chopped cilantro, and serve immediately over warm rice.
A LITTLE KITCHEN KNOW-HOW
Aromatic Infused Poaching
Gently simmering seafood in a spice- and vanilla-infused coconut milk emulsion to preserve delicate moisture and infuse flavor.
Notes from the kitchen
- Scrape vanilla bean seeds thoroughly with back of a knife to release full aromatic depth into coconut base.
- Keep heat at a low simmer after adding coconut milk to prevent sauce from separating.
- Original home-cooking adaptation inspired by Madagascan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.