Pistachio Shrimp with Coconut Sauce

By Chef Omar Sandoval

Pistachio Shrimp with Coconut Sauce by Chef Omar Sandoval



4 servings


12 large shrimp


Black pepper

1 egg white

20ml vegetable oil

100g California pistachios, chopped

For the sauce

1 teaspoon sesame oil

¼ piece onion

1 clove of garlic

250ml coconut milk

1 tablespoon chipotle peppers

To garnish

15g beets

1 tablespoon vegetable oil

Salt & pepper

To decorate

Cilantro leaves



1. Sauce: add the oil to a pan and sauté the onion and garlic. Add the coconut milk and the pepper; season with salt and pepper. Remove from the heat and blend this mix; strain and put the mix back into the pan; season again with salt and pepper.

2. Clean the shrimp (remove the shell and intestines).

3. Season shrimp with salt and pepper and dip them in egg whites; then, bread them with American pistachios and add some vegetable oil drops. Bake at 170°C for 7 minutes.

4. Boil the beets in water and salt. Make beet spheres by using a parisien. Sauté in oil and season with salt and pepper.

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