Editorial sample recipeMadagascanbeginnerHalalGluten-FreeDairy-Free

Madagascan Vanilla Coconut Garlic Shrimp

Name: Madagascan Vanilla Coconut Garlic Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Madagascan
Ingredients: 500 g large raw shrimp, peeled and deveined; 1 tbsp coconut oil; 4 clove garlic, minced; 1 tbsp fresh ginger, minced; 1 whole vanilla bean, split lengthwise and seeds scraped; 1 cup full-fat coconut milk; 1 tbsp fresh lime juice; 0.5 tsp red chili flakes; 0.25 cup fresh cilantro, chopped

Succulent jumbo shrimp poached in a rich coconut milk broth infused with real Madagascar vanilla bean, garlic, ginger, and a splash of lime.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Aromatic Infused Poaching

Gently simmering seafood in a spice- and vanilla-infused coconut milk emulsion to preserve delicate moisture and infuse flavor.

Instructions

Step 1: Melt coconut oil in a large skillet over medium heat.
Step 2: Add minced garlic, minced ginger, scraped vanilla seeds, and split vanilla pod; cook for 1 minute until fragrant.

Step 3: Pour in full-fat coconut milk and red chili flakes, bringing mixture to a gentle simmer for 3 minutes to infuse vanilla flavor.

Step 4: Discard split vanilla pod from skillet and stir in peeled shrimp in a single layer.

Step 5: Poach shrimp in simmering coconut broth for 4 to 5 minutes, flipping once, until opaque pink and firm.

Step 6: Stir in fresh lime juice, remove from heat, sprinkle with chopped cilantro, and serve immediately over warm rice.

Cooking tips

Scrape vanilla bean seeds thoroughly with back of a knife to release full aromatic depth into coconut base.
Keep heat at a low simmer after adding coconut milk to prevent sauce from separating.
Original home-cooking adaptation inspired by Madagascan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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