Ingredients:

  • 1 tbsp Olive oil (15 ml)
  • 1 lb Jumbo shrimp, peeled and de-veined (approx. 450g)
  • 1 small Green onion, finely chopped (approx. 20g)
  • 1 tbsp Amaretto liqueur (15 ml)
  • 1/2 cup Coconut milk (120 ml)
  • 1/4 cup Heavy cream (60 ml)
  • 2 tbsp Sugar (30 g)
  • 1 tsp Coconut extract (5 ml)

Instructions:

  1. Heat the olive oil in the pan over medium-high heat until shimmering.
  2. Add the shrimp to the hot pan and sauté for 2-3 minutes, turning occasionally, until pink and opaque.
  3. Add the chopped green onion to the pan and sauté for about 30 seconds until fragrant. Carefully pour in the Amaretto liqueur and cook for 1-2 minutes more.
  4. Remove the shrimp from the pan and set aside. Add the heavy cream, coconut milk, and sugar to the same pan. Simmer over medium heat, stirring occasionally, until the sauce begins to thicken and is reduced by about half (approximately 5-8 minutes).
  5. Add the sautéed shrimp back into the pan along with the coconut extract. Simmer for 1-2 minutes more, allowing the shrimp to heat through and absorb the sauce.
  6. Serve immediately, garnished as desired.