• Dinner
  • 35 m
  • Advanced

Thai scampi for 4 persons


  • 20 Vannamei shrimp, 16/20, raw, peeled
  • 1 red onion
  • 1 clove of garlic
  • lemongrass
  • Thai green curry
  • coconut milk
  • red pepper
  • fish broth
  • white wine
  • fresh coriander
  • lime
  • fennel
  • snow peas

Instructions / directions

Fry the shallots, red onion, red peppers, fennel and snow peas, add the green curry and season with the lemongrass and coriander. Simmer on low heat. Deglaze with white wine and coconut milk. Thaw and drain the scampi. Let the vegetables simmer on low heat until they are crunchy. If you find the sauce too thin you can bind with white roux. 

Cut slices of bread in half and rub with garlic and olive oil. Season with salt and pepper, fry until golden brown. Marinate the scampi in green curry, lemongrass, coriander, salt, pepper and thyme. Panfry or grill the scampi. Keep warm in the oven. Place the vegetables and the sauce in a deep plate. Arrange the scampi on toast and place them on the sauce. Garnish with fresh coriander. Serve hot. 


This recipe is brought to you by Mowi

Mowi is one of the largest seafood companies in the world, offering an extensive range of high-quality fish and seafood products. Mowi harnesses nature to produce nutritious, tasty and supreme quality seafood from the ocean. As a result of its ongoing innovation and sustainable development it is the world’s largest supplier of farmed Atlantic salmon, satisfying one fifth of global demand.

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