Sweet treats
Meals
DrinksGarlic Shrimp in Coconut Milk
Shrimp slow-cooked with garlic in creamy coconut milk, lifted with lemon juice and fresh coriander. The lemon adds a light sour note, the kind of sour flavour Richberry loves to play with.
- Total time
- 5 hr 10 min
- Servings
- 3
- Calories per serving
- ≈ 250
- Real ingredients
- Sour turns sweet
- Made to share
Ingredients
- 12 oz shrimp, peeled
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ¾ cup coconut milk
- 1 teaspoon lemon juice
- 1 teaspoon salt
- Fresh coriander leaves a small handful
How to make it
Sauté the garlic
Warm the olive oil in the slow cooker on its sauté setting (or in a small pan) and cook the garlic until fragrant.
Add the rest
Add the shrimp, coconut milk, lemon juice, salt and coriander one by one. Cover and cook on low for 5 hours.
The Richberry difference
A naturally brighter taste
Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.
Learn more about RichberryTip
Shrimp can toughen with long cooking; for juicier shrimp, cook the sauce first and add them for the last 30 minutes.Serve with
Boiled brown rice, with a few extra coriander leaves scattered over.Richberry tip
Just before you eat, chew 1–2 halves gently and let them linger for about 30 seconds. Discard any pit.- Good food. Brighter days.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Good food. Brighter days.
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