Thai Coconut-Ginger Shrimp

By á-174942

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