Thai Coconut-Ginger Shrimp
By á-174942
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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
Details
Servings 4
Preparation
Step 1
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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