Thai Shrimp for Two
By amt2mf
This shrimp dish is full of bold Thai flavors: bright lime juice, ginger, garlic, sweet coconut milk, curry powder, cashews and cilantro.
Ingredients
- 3/4 pound uncooked medium shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons lime juice, divided
- 1 shallot, chopped
- 1 teaspoon fresh ginger, minced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 10 cherry tomatoes, halved
- 1/2 cup fresh mushrooms, sliced
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup light coconut milk
- 1 teaspoon curry powder
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons salted cashews, chopped
- 2 tablespoons fresh cilantro, minced
Details
Servings 2
Preparation time 35mins
Cooking time 35mins
Preparation
Step 1
Sprinkle shrimp with salt, pepper and 1 tablespoon lime juice.
In a large skillet, sauté the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2 to 3 minutes or until shrimp turn pink. Remove with a slotted spoon and set aside.
Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8 to 10 minutes or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro.
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