Description
This is a simple and amazing version of Thai coconut shrimp with lots of vegetables and seasoning in the most sensational broth.
Ingredients
- 3 Tablespoons Vegetable Oil, Divided
- 1 whole Lime, Juiced
- 3 cloves Garlic, Minced
- 1-½ pound Large Shrimp, Peeled And Deveined And Tails Removed
- 2 whole Red Bell Peppers, Thinly Sliced
- 1 whole Onion, Thinly Sliced
- 1 Tablespoon Fresh Cilantro, Roughly Chopped
- 1 Tablespoon Fresh Basil, Roughly Chopped
- 1 teaspoon Ground Ginger
- 1 pinch Salt
- 1 pinch Red Pepper Flakes
- 1 can (13 1/2 Oz. Size) Coconut Milk
- ¼ cups Thai Fish Sauce
- 2 Tablespoons Dark Brown Sugar
- 2 Tablespoons Almond Or Peanut Butter
- Cooked Quinoa Or Rice, For Serving
- Thinly Sliced Scallions, As Needed For Garnish
Preparation
First, marinate the shrimp. Combine 1 tablespoon of the oil, the garlic, lime juice and shrimp in a medium bowl and stir it all together to coat it. Let it sit for 10 minutes. Meanwhile, heat the remaining oil in a large skillet with deep sides over medium high heat. Add the red peppers, onion, basil and cilantro. Let them get fragrant for a few minutes, until fragrant and soft. The shrimp should be done marinating at this point, so add them in and let them cook for about 4–5 minutes until pink and opaque, stirring everything together often. Season the whole mixture with the ground ginger, salt and pepper.
While that all cooks whisk the coconut milk, fish sauce, brown sugar and almond butter together in a bowl until smooth. Pour it into the skillet with the shrimp mixture and let it come to a low boil. Reduce it to a simmer and allow all of those gorgeous flavors to simmer together for 10–15 minutes, stirring occasionally. When it is done, take it off of the heat and serve in pretty bowls over quinoa or rice! It makes great leftovers too. Enjoy!
