shrimp and mixed vegetables with coconut-basil sauce
Serves: 4
  • 1 pound (about 4 cups) vegetables such as fresh mushrooms, sliced; carrots, chopped; snow peas; cauliflower florets, celery, jicama or water chestnuts, sliced
  • 3 garlic cloves
  • ½ jalapeno, seeded and diced
  • 1 stem lemongrass, minced, or ½ teaspoon finely grated lemon zest
  • ½ teaspoon finely grated lime zest
  • 1 Tablespoon unrefined coconut oil
  • 12 ounces (about 1 ½ cups) unsweetened, full-fat coconut milk*
  • ½ teaspoon red pepper flakes
  • 1 bok choy, stems sliced and leaves whole
  • ⅓ cup chicken or vegetable stock, preferably homemade
  • Sea salt
  • 1 pound medium-large wild peeled and deveined shrimp
  • 1 Tablespoon shoyu or gluten-free tamari
  • 1 Tablespoon freshly squeezed lime juice
  • 10 large basil leaves, finely sliced
  • accompaniments: cooked, steamed rice
  1. Parboil any harder vegetables (e.g. carrots, cauliflower) one at a time in boiling water until crisp-tender, drain and set aside.
  2. In a small food processor, make a paste of the garlic, jalapeno, lemongrass and lime zest.
  3. Heat a wok or very large skillet over medium heat and add coconut oil. Add paste and red pepper flakes and cook for 30 seconds until fragrant.
  4. Add the coconut milk and bring to a simmer. Add all the vegetables, including the bok choy, and the stock. Season lightly with salt and simmer for 5 minutes.
  5. Add the shrimp, shoyu, lime juice, and basil and simmer, turning once or twice until the shrimp are just opaque in the center. This should only take a couple of minutes. Serve immediately.
  6. * or use part coconut milk and part stock
Recipe by Pamela Salzman at