Shrimp Panang

Serves: 4
Total Calories: 287


20 large shrimp (13 to 15 per pound) shelled and deveined, tail left intact
1/4 cup olive oil
1 1/2 tablespoons Tommy Tang's Thai seasoning
2 tablespoons olive oil
2 tablespoons finely chopped red onions
4 teaspoons finely chopped garlic
1/2 cup Coconut Milk
1 tablespoon Panang curry paste
1 tablespoon Thai fish sauce
2 teaspoons paprika
1/2 cup whipped cream
2 cups water
16 snow peas
12 thin slices red bell peppers (garnish)


Combine shrimp, ¼ cup olive oil, and Thai seasoning in a large bowl and mix until shrimp are well coated. Cover bowl with plastic wrap and refrigerate at least 1 hour.

Prepare charcoal grill if using. Grill or cook the shrimp in a large skillet over high heat just until opaque, 2 1/2 to 3 minutes on each side over charcoal or 2 minutes on each side in skillet. Arrange on 1 side of 4 plates.

Heat 2 tablespoons olive oil in a medium skillet over high heat. Add onions and garlic and sauté until lightly browned, about 1 ½ minutes. Add coconut milk, curry paste, fish sauce, and paprika, reduce e heat to medium, and cook, stirring constantly, for 2 minutes. Add cream and bring to boil, then reduce heat to low and simmer until sauce is reduced by half, about 3 to 4 minutes.

Meanwhile, bring water to boil in a large saucepan. Drop in snow peas and boil 1 minute. Drain and pat dry. Spread sauce over center of each serving plate. Arrange snow peas on opposite side of plate from shrimp. Garnish with bell pepper and serve.

Nutritional Facts:

Serves: 4
Total Calories: 287
Calories from Fat: 281

This Shrimp Panang recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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