Editorial sample recipeSamoanbeginnerHalalGluten-Free

Samoan Pan-Seared Garlic Butter Shrimp In Creamy Coconut Fai'Ai Sauce

Name: Samoan Pan-Seared Garlic Butter Shrimp In Creamy Coconut Fai'Ai Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Samoan
Ingredients: 1.5 lb raw jumbo shrimp, peeled and deveined; 1 tbsp coconut oil; 1 tbsp unsalted butter; 4 clove garlic, minced; 1 medium yellow onion, finely chopped; 1 cup full-fat coconut cream; 1 tbsp halal tamari or soy sauce, gluten-free certified; 2 stem scallions, thinly sliced

Succulent pan-seared jumbo shrimp bathed in a velvety Samoan coconut fai'ai sauce fragrant with onion, garlic, and fresh scallions.

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

Technique to learn

Pan-Searing

Cooking food rapidly over high heat in a pan to develop a browned exterior while keeping the center tender and juicy.

Instructions

Step 1: Pat jumbo shrimp thoroughly dry with paper towels to ensure a good sear in the pan.

Step 2: Heat coconut oil in a large skillet over medium-high heat until hot.

Step 3: Add shrimp in a single layer and sear for 2 minutes per side until bright pink and opaque, then transfer to a clean plate.

Step 4: Melt unsalted butter in the same skillet over medium heat, then add chopped yellow onion and minced garlic.

Step 5: Sauté onion and garlic for 4 minutes, stirring constantly until softened and lightly translucent.

Step 6: Pour in full-fat coconut cream and halal soy sauce, bringing the sauce to a gentle simmer for 3 minutes until slightly thickened.

Step 7: Return seared shrimp to the skillet, toss gently to coat in coconut fai'ai sauce for 1 minute, sprinkle with sliced scallions, and remove from heat to serve.

Cooking tips

Drying the shrimp completely before searing prevents them from steaming and ensures a flavorful crust.
Avoid boiling the coconut cream rapidly to prevent the emulsion from separating; keep it at a gentle simmer.
Original home-cooking adaptation inspired by Samoan; 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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