Mouy's Thai stir fried shrimp

By á-39535

seafood

Ingredients

• 1 cup basmati rice or sticky rice (we prefer regular ole white rice)
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice, plus wedges for serving
• 2 teaspoons sugar
• 2 teaspoons extra-virgin olive oil
• 1 pound frozen large shrimp (peeled and deveined), thawed
• 1 bunch scallions, whites thinly sliced, green parts cut into 1-inch pieces
• 1 red bell pepper, stemmed, seeded, and thinly sliced lengthwise
• 1 cup or can of baby corn
• 2/3 cup unsweetened coconut milk
• 3/4 cup fresh basil leaves, torn

Details

Adapted from keyingredient.com

Preparation

Step 1

In a small pot, cook rice according to package instructions.

In a small bowl, stir together soy sauce, lime juice, and sugar until sugar dissolves. In a large skillet, heat 1 teaspoon oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Transfer shrimp to a medium bowl and return pan to heat.

Add another teaspoon of oil, scallion whites, bell pepper, and corn to pan.

Cook, stirring occasionally, until pepper is crisp-tender, about another 3 minutes.

Add soy sauce mixture and coconut milk, bring to a simmer, and cook 1 minute. Return shrimp to pan, add scallion greens, and cook until shrimp is heated through, about a minute.

Top with basil and serve with rice and lime wedges.