Samoan · beginner
Samoan Pan-Seared Garlic Butter Shrimp In Creamy Coconut Fai'Ai Sauce
Succulent pan-seared jumbo shrimp bathed in a velvety Samoan coconut fai'ai sauce fragrant with onion, garlic, and fresh scallions.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat jumbo shrimp thoroughly dry with paper towels to ensure a good sear in the pan.
- 02
Heat coconut oil in a large skillet over medium-high heat until hot.
- 03
Add shrimp in a single layer and sear for 2 minutes per side until bright pink and opaque, then transfer to a clean plate.
- 04
Melt unsalted butter in the same skillet over medium heat, then add chopped yellow onion and minced garlic.
- 05
Sauté onion and garlic for 4 minutes, stirring constantly until softened and lightly translucent.
- 06
Pour in full-fat coconut cream and halal soy sauce, bringing the sauce to a gentle simmer for 3 minutes until slightly thickened.
- 07
Return seared shrimp to the skillet, toss gently to coat in coconut fai'ai sauce for 1 minute, sprinkle with sliced scallions, and remove from heat to serve.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing
Cooking food rapidly over high heat in a pan to develop a browned exterior while keeping the center tender and juicy.
Notes from the kitchen
- Drying the shrimp completely before searing prevents them from steaming and ensures a flavorful crust.
- Avoid boiling the coconut cream rapidly to prevent the emulsion from separating; keep it at a gentle simmer.
- Original home-cooking adaptation inspired by Samoan; 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.