Stephanie Izard's Tangy Coconut Corn and Shrimp


Tangy Coconut Corn and Shrimp

  • 1 Can Savoy Coconut Cream
  • 1/3 Cup Dark Brown Sugar
  • 1/3 Cup This Little Goat Went to Southeast Asia
  • 1/2 Lime Juice Only
  • 1 Tsp Sambal Olek
  • Kosher Salt
  • 3 Ears Corn Cut in half, then into ribs
  • 1 Lb Tail on Shrimp Peeled and deveined
  • Cotija Cheese For garnish
  • Cilantro For garnish
  • Tajin For garnish



In a sauté pan over medium heat, reduce coconut cream and sugar by half. It will thicken to a rich creamy sauce. Add in 2 tablespoons This Little Goat Southeast Asia, lime juice, sambal and a pinch of kosher salt. Stir to combine.  


Marinate the shrimp in the remaining Southeast Asia sauce before cooking. 


Heat up another sauté pan and add a bit of oil, add corn and cook until it’s slightly charred (this recipe is also great for a grill on a summer day).   


Take the corn out of the pan and set it on a plate, add the marinated shrimp to the pan and sauté until fully cooked.   


Add the shrimp to the plate, drizzle with the coconut sauce and garnish with cotija cheese, cilantro and tajin.