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Sautéed shrimp with coconut milk, basil, cashews, and Parmesan cheese

Recettes salées Printemps Été Moins de 30 minutes Recette de Chef Difficulté moyenne Sauteuse
Prep time
15 minutes
Cooking time
5 minutes
4 people


  1. Heat two heaping spoonfuls of olive oil in your frying pan.
  2. Add the shrimp, fennel, and peppers, then season with salt, Espelette pepper, and a spoonful of curry powder. Cook for one minute, stirring regularly.
  3. Add the chickpeas, the coconut milk, and 10 cl (2/5 cup) of water. Bring to a boil
  4. Add the tomatoes, basil, cashews, and Parmesan cheese.
  5. Mix and serve.


This recipe is signed by Chef Yves Camdeborde.


  • 5 large peeled shrimp
  • 100 g (1/2 cup) coconut milk
  • 20 g (0.7 oz) julienned red peppers
  • 20 g (0.7 oz) julienned yellow peppers
  • 20 g (0.7 oz) julienned fennel
  • 4 cherry tomatoes cut in halves
  • 15 g (1/2 oz) cooked chickpeas
  • 1 handful of basil leaves
  • 10 g (1/3 oz) Parmesan cheese
  • 1 tsp curry powder
  • 1 tsp cashews
  • Olive oil
  • Fine salt, Espelette pepper



Sauté pan

Sauté pan

Why use a sauté pan?

Deeper than a frying pan - and just as versatile, a sauté pan allows you to cook generous portions and complete meals.


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