Shrimp Green Curry with Sweet Pucker
Chef Alexa
4
15 minutes
5 minutes
Asian Fusion
Dinner
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
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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.
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Pat shrimp dry. Drizzle with avocado oil.
Season both sides with ¾ tsp Hot Mother Truffler (similar to kosher salt).
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Heat 1 tbsp avocado oil in cast-iron over medium-high.
Sear shrimp ≈2 minutes per side, undisturbed, until nicely charred.
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Pour the green curry sauce over shrimp. Immediately turn off heat to “wake up” the flavors without overcooking.
Toss gently to coat.
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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!
