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

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.