Thai Coconut-Ginger Shrimp

Thai Coconut-Ginger Shrimp
Thai Coconut-Ginger Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons peanut oil

  • 1/2

    small onion finely chopped

  • 1

    tablespoon grated peeled fresh ginger

  • 3

    garlic cloves pressed

  • 1/8

    teaspoon red pepper flakes or more to taste

  • 2

    tomatoes seeded, chopped

  • 2/3

    cup unsweetened coconut milk

  • 2

    pounds large shrimp peeled, deveined

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3

    tablespoons chopped fresh basil or cilantro

Directions

Heat oil in a large nonstick skillet over medium heat. Cook onion 3 minutes, until softened. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more. Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens. Add shrimp to skillet. Cook 3 to 4 minutes, until cooked through. Add salt and freshly ground black pepper to taste. Sprinkle with cilantro before serving. This recipe yields 4 servings. Carbohydrates: 5 grams Net Carbs: 4 grams Fiber: 1 grams Protein: 30 grams Fat: 16.5 grams Calories: 288

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