Southern-Style Coconut Water Steamed Shrimp

Succulent shrimp, perfectly cooked to a crisp tenderness, infused with the delicate sweetness of coconut water, and a hint of spicy kick from chili—this Southern Vietnamese dish is as visually stunning as it is delicious. A staple at gatherings in the Mekong Delta, it’s a must-try for seafood lovers.

Author: Tuan Nguyen
Prep Time: 25 mins
Servings: 4-6
Calories: 580 kcal

Southern-Style Coconut Water Steamed Shrimp

Ingredients (7)

  • 600g fresh shrimp (large, firm variety)
  • 3–4 lemongrass stalks
  • 1 fresh coconut (for its water)
  • 1 horn chili (mild, for garnish)
  • 1 spicy chili (optional, adjust to taste)
  • Seasoning: Salt, sugar
  • Dipping sauce: Chili sauce, salt-pepper-lime mix, or sweet & sour sauce

Step-by-Step Instructions

1. Prep the Shrimp

For the best texture, use fresh, large shrimp (look for lively ones with firm, translucent shells). Remove the digestive tract (black vein) by either:

  • Making a shallow cut along the back and lifting it out with a toothpick.
  • Using scissors to snip the head at an angle, then gently squeezing to push out the vein.

Rinse in diluted saltwater, then pat dry.

2. Prep Aromatics

  • Lemongrass: Slice the base, bruise the tops for lining the steaming plate.
  • Chilies: Deseed and julienne the horn chili (for garnish); slice the spicy one for heat.

3. Marinate (Optional)

For a natural taste, skip marination. For deeper flavor, lightly toss shrimp with salt, sugar, pepper, and sliced lemongrass.

4. Steam to Perfection

  • Line a deep plate with bruised lemongrass, arrange shrimp on top, and pour in fresh coconut water.
  • Steam over boiling water for 7–10 mins (until shrimp turn pink and curl into a "C" shape). Do not overcook—shrimp should remain juicy, not rubbery.

5. Plate & Serve

  • Garnish with coconut shell halves, fresh herbs, and curled chili strips.
  • Serve hot with chili sauce or salt-pepper-lime dip.

Key Notes for Success

✅ Freshness matters: Choose shrimp that are lively, with intact shells and no ammonia smell. Avoid yellowish or overly hard shells (may contain bleach).
✅ Less salt: Seafood’s natural brininess means minimal seasoning is needed.
✅ Timing is crucial: Overcooked shrimp lose sweetness and turn tough.

FAQs

1. Can I use frozen shrimp?
Yes, but thaw completely and pat dry. Fresh shrimp yield the best texture.

2. What if I don’t have fresh coconut water?
Canned unsweetened coconut water works, but fresh adds superior flavor.

3. How do I know when the shrimp are done?
They turn opaque pink and curl slightly. Straight shrimp = undercooked; tight "O" = overcooked.

4. Can I add other spices?
Try a slice of ginger in the steam water for extra aroma, but keep it subtle to highlight the coconut.

Tuan Nguyen

Welcome to a culinary journey through Vietnam! This website explores the diverse and delicious recipes from three distinct regions of this Southeast Asian country. Northern Vietnam, exemplified by Hanoi, features dishes with light and delicate flavors. Central Vietnam, notably Hue, is known for its bold and spicy cuisine, influenced by the region’s imperial history. Southern Vietnam, represented by Ho Chi Minh City, offers a fusion of flavors, often incorporating coconut milk and fresh produce from the Mekong Delta. Prepare to discover the unique culinary traditions and must-try dishes that reflect the local culture of each region.

Post a Comment

Previous Post Next Post

Contact Form