Thai Shrimp With Crunchy Asian Coleslaw. New Music From Coin.

Thai Shrimp With Crunchy Asian Coleslaw

Q: Why wouldn’t the shrimp share his treasure?

A: Because he was a little shellfish.

This is a light, fresh tasting meal full of all sorts of Asian flavors. I loved the shrimp in its coconut sauce with just a hint of curry. The tomatoes and mushrooms made the Thai flavors sing.

The Crunchy Slaw is a great side no matter what it is served with. It worked particularly well here with its zippy dressing being the perfect counter to the shrimp’s creamy sauce.

Thai Shrimp With Crunchy Asian Coleslaw
Thai Shrimp


3/4 pound uncooked medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lime juice, divided
1 shallot, chopped
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 tablespoon olive oil
10 cherry or grape tomatoes, halved
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1/2 cup light coconut milk
1/2 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
2 tablespoons chopped salted cashews
2 tablespoons minced fresh cilantro
Rice, to serve


1. Sprinkle shrimp with salt, pepper and 1 tablespoon lime juice.

2. In a large skillet, sauté the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and set aside.

3. Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mushrooms are tender and sauce is slightly reduced, stirring occasionally.

4. Add shrimp to sauce; heat through. Garnish with cashews and cilantro.

Serves 2

Recipe slightly adapted from Taste Of Home Magazine

Crunchy Asian Coleslaw
Crunchy Asian Coleslaw


1 cup shredded napa cabbage
1/2 cup water chestnuts, chopped
1/2 small zucchini, julienned
4-1/2 teaspoons rice vinegar
1 teaspoon sugar
1 teaspoon sesame seeds, toasted
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Dash crushed red pepper flakes


1. In a small bowl, combine the cabbage, water chestnuts, and zucchini.

2. In another small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

3. Refrigerate for 1 hour.

Serves 2

Recipe slightly adapted from Taste Of Home Magazine
Thai Shrimp With Crunchy Asian Coleslaw

Here is a new and extemely catchy tune from Coin’s upcoming EP, ‘1992’ due for release on May 7th. You can download it for free over at Noisetrade.

Definitely got the anthemic thing going on.

This song is from a few months back. I really like it, too.

Check out Coin on the band’s Website, where you can link to get their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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