Shrimp Green Curry with Sweet Pucker
Chef Alexa
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Asian Fusion
Author:
Chef Alexa
Servings
4
Prep Time
15 minutes
Cook Time
5 minutes
Succulent Shrimp Green Curry Featuring TOOKSIE’S Sweet Pucker, Jerk Me Up Scotchie & Hot Mother Truffler
Ingredients
-
1 lb colossal shrimp, peeled & deveined
- ½ cup cilantro
-
½ cup parsley
-
4 scallion stalks
-
3 garlic cloves
-
3 tbsp avocado oil, divided
-
1 tbsp + 1 tbsp TOOKSIE’S Jerk Me Up Scotchie
-
½ cup coconut milk (unsweetened)
-
½ cup TOOKSIE’S Sweet Pucker
-
juice of 1 lemon
-
¼ tsp kosher salt
-
¾ tsp TOOKSIE’S Hot Mother Truffler (to season shrimp — adjust to taste)
-
black pepper, to finish
-
olive oil, to finish
-
toasted sourdough, for serving
Directions
Char & Blend Sauce
In a cast-iron skillet over medium-high heat, warm 1 tbsp avocado oil.
- Add scallions + 1 heaping tbsp Jerk Me Up Scotchie. Cook until blistered (≈2 minutes).
Transfer to a blender with garlic, cilantro, parsley, coconut milk, Sweet Pucker, lemon juice, remaining 1 tbsp Scotchie, and ¼ tsp kosher salt.
Blend until vibrant green and smooth.
Prepare Shrimp
Pat shrimp dry. Drizzle with avocado oil.
Season both sides with ¾ tsp Hot Mother Truffler (similar to kosher salt).
Sear Shrimp
Heat 1 tbsp avocado oil in cast-iron over medium-high.
Sear shrimp ≈2 minutes per side, undisturbed, until nicely charred.
Finish
Pour the green curry sauce over shrimp. Immediately turn off heat to “wake up” the flavors without overcooking.
Toss gently to coat.
Serve
Drizzle with a touch more coconut milk and olive oil.
Crack over fresh black pepper.
Serve hot with toasted sourdough for dunking — you’ll want to drink the sauce!
Recipe Video
https://www.instagram.com/p/DOyzYaVDn6n/Recipe Note
✨ Chef’s Note: Hot Mother Truffler = truffle-infused kosher salt, so ¾ tsp per 1 lb shrimp gives a well-seasoned, balanced flavor without overpowering.
