Since launching Carlos’ Food & Wine, I have discovered how versatile rosé wines are when it comes to food pairing, and my latest recipe—Thai Peanut-Coconut Shrimp with Jasmati Rice—proves the point.

Summer season truly merits refreshing wines. Whether you’re drinking it with a salad, an appetizer, a full meal, or doing rosé-all-day by the pool, rosé wines always deliver. Bringing you a taste of Thai-influenced cuisine, I share with you a delicious shrimp dish with coconut and peanuts: an enticing, piquant dish for the senses, that can absolutely be enjoyed poolside.

Let‘s get cooking!

Thai Peanut Coconut Shrimp
Photo: Carlos Sarmiento

Thai Peanut-Coconut Shrimp with Jasmati Rice

Serves 2-3


Shrimp & sauce:

  • 2 tablespoons of vegetable oil
  • 12 count of fresh Jumbo shrimps, deveined but with tail on
  • 1/2 (7 ounce can) of coconut milk
  • 1/3 cup of creamy peanut butter
  • 2 tablespoons of low sodium soy sauce
  • 2 tablespoons of honey
  • 1 tablespoon of rice wine vinegar
  • 1 tablespoon of lime juice
  • 1/2 teaspoon of sesame oil
  • 3 garlic cloves, finely minced
  • 1 tablespoon of fresh ginger, finely minced (or 1/2 tablespoon of ground ginger)


  • 1 cup Jasmati rice (Jasmine or Basmati also work well)
  • 1 1/2 cup of water
  • 2 tablespoons of butter

Garnishes: lime wedges and freshly chopped cilantro.


Shrimp & sauce:

  1. Add the oil to a large skillet on medium high heat.
  2. Add the shrimp to the pan cooking on each side for 1-2 minutes.
  3. Remove the shrimp from the pan and set aside.
  4. Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger to the pan and let reduce for 5 minutes.
  5. Add the shrimp back to the pan to coat.


  1. In a medium pot, bring water to a boil.
  2. Add rice and butter, stir well. Cover pot with lid, reduce heat to to low and simmer for 15 minutes.
  3. Remove pot from heat and fluff rice with fork.

To serve:

  1. On each individual plate, scoop a good portion of rice on the center of the plate.
  2. Next, add a generous heap of the shrimp (4-6 count). Spoon a little extra pan sauce on top of shrimp.
  3. Finally, one side of the plate, make a small nest of fresh cilantro and place one or two lime wedges on top. Add a few extra cilantro leaves on top of the shrimp and serve.

Bon appetit! Enjoy!

Thai Peanut Coconut Shrimp with Rice
Photo: Carlos Sarmiento

Wine Pairing

AIX Wine and Thai Peanut Coconut Shrimp by Pool
Photo: Carlos Sarmiento

2020 AIX Rosé (AOP Coteaux-d’Aix-en-Provence, France)

Tasting notes: A fragrant and well-balanced wine, AIX’s hypnotizing salmon pink color reveals a fruity freshness. The nose is delightfully fragrant with delicate balance and crisp acidity. Enjoy the notes of soft, ripe summer fruits particularly watermelon and strawberries.

Grapes: 60% Grenache, 20% Cinsault, 20% Syrah

Food pairing: Salad, grilled fish, poultry and Asian foods, especially sushi and curry dishes.


Carlos Sarmiento is an award-winning filmmaker & public relations professional as well as a food & wine aficionado. He first discovered his passion for cooking when he was in his early teens, to the point where he was aspiring to go to culinary arts school and become a chef. Life, however had other plans for him. Carlos ended up studying film-making and pursuing a career in film/TV. After a few years, he made a career change and has since established himself as a seasoned public relations & communications professional. The one constant factor throughout his life’s travels and professional experiences has always been and continues to be his love and appreciation for cultures, cooking, and wine.

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