Poached Shrimp with Green Curry & Apple-Yuzu Kosho


Makes 12

Prep Time

15 Minutes


Recipe Preparation

  1. Sweat the ginger, lemongrass, shallot, garlic and Thai bird chili in a small pot until translucent.
  2. Add the coconut water and bring to a low simmer.
  3. Remove from heat, puree in a blender and pass through a chinois strainer.
  4. Set aside and allow to cool fully.
  5. Once cooled, add spinach puree in small increments until the curry is a deep, bright green colour.
  6. Season with salt, and a splash of citrus to taste.
  7. Freeze ahead of time and defrost to use when needed, or chill if being used same-day.
  8. Make the Green Apple-Yuzu Kosho

Final Prep + Assembly:

  1. Poach and shock the shrimp and set aside.
  2. Puff the rice in 400*F (200*C) oil. Scoop out with a slotted spoon and allow to drain on a paper towel.
  3. Shingle the shrimp in a shallow bowl or plate.
  4. Top with some of the apple-yuzu kosho.
  5. Carefully pour the green curry broth around the shrimp, stopping about 1/3 the way up the shrimp.
  6. Spoon a few small dollops of coconut cream around the shrimp.
  7. Garnish the shrimp with Maldon Salt and some micro cilantro.

Save this recipe on Gordon Culinary Pro

Shop Shrimp!

Watch Recipe Video

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…