Step 1

Heat 1 tbsp oil in a large saute pan on high heat. Add the shrimp and saute until pink on both sides, about 4-5 minutes. Season the shrimp with salt and pepper and set aside.

Step 2

In the same pan, heat 1 tbsp oil over medium heat. Saute 1 tsp garlic and 1 tsp ginger until aromatic, about 30 seconds. Add ¼ cup shallot sauce, 1 tbsp tomato paste, 2 tbsp soy sauce, 2 tbsp rice vinegar, and 2 tbsp brown sugar, stirring until combined. Simmer for 2 minutes or until the sugar has dissolved. Add the shrimp to the shallot sauce and ¼ cup fresh Thai basil and toss to combine.

Step 3

Top the shrimp with toasted coconut. Serve immediately.