This is a real tasty, quick meal to make – just as long as you can cobble together the equipment to get the steaming done right. We use a metal bowl for the marinading and then place that same bowl into a large steaming pot with a mesh insert. A glass bowl also works. It is tough to explain, but pretty easy to accomplish – you just don’t want your metal bowl with the shrimp to sit IN the boiling water, but ABOVE it and have the ability to put a lid on the whole thing.

The magic of this dish is you can easily modulate the level of spice you put in it as you play around with the process and adjust it to your own personal settings.


For 2-4 people, you’ll need: 1/2 to 3/4 lb peeled and deveined raw shrimp, 1/2 to 1 cup unsweetened coconut milk, 1/2 to 1/4 cup chicken, fish or vegetable stock, 1-2 Tbsp Lemon juice, 1/2 to 1 cup chopped red bell pepper, 1 head broccoli (florets only), 1 tsp brown sugar, Indian Curry powder, Thai 7 Spices, Garam Marsala (probably 1/2 to 2 Tbsp each, depending on your need for “kick”). This should be served over rice in a bowl, so make sure you give yourself enough time to get the rice cooked (usually about 30 mins).

I’ve given a range of measurements here because you’ll need more liquid if you have more shrimp, peppers and broccoli – so dial up the liquids for that. Also, you’ll need more “spice” if you like it to have some attitude, so use the higher end of those measurements if that’s your thang.

Get a metal (or glass) bowl large enough to hold all of your (peeled and deveined) shrimp, (chopped) red peppers and broccoli (florets), but before you place any of those items into the bowl – combine together in the metal/glass bowl the coconut milk, stock, lemon juice, sugar and spices (we used about 3/4 Tbsp each of Indian curry powder and Thai 7 Spices – but you could also use some cumin, Garam Marsala, paprika or even a little chile powder, if you wanted).

Whisk all of these together until the sugar has dissolved and spices are mixed throughout.

Put the shrimp, red peppers and broccoli into the bowl with the coconut and spice mixture and then toss or cover/shake the whole thing together to get all the various “pieces” coated. Let this marinade for 30 mins but up to 3 or 4 hours, if you want. Keep covered and refrigerated.

Once you’ve given it time to soak up some of the marinade (and you’ve started your rice), get a big steaming pot half filled with water on the stove and bring it to a boil. This pot should be large enough to hold your metal bowl with the shrimp and have a “steaming insert” designed to hold your vegetables (or in this case, your metal [or glass] bowl) and still be able to cover it.

Place the metal bowl on the steaming insert above the water, cover, reduce heat to a gentle boil and let steam for 7-10 mins until the broccoli is just softened and the shrimp are completely opaque. Gently toss the shrimp mixture in the bowl every two minutes or so and return the cover to the pot.

Serve with plenty of sauce over rice in a chunky bowl.


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