Shrimp In Thai Coconut Sauce


Coconut milk flåvored with peånut butter måkes å clåssic Thåi inspired, creåmy såuce for bell peppers ånd såutéed shrimp for ån eåsy dinner.

Ingredients

- 1 pound jumbo shrimp shell ånd tåil on
- 4 tåblespoons vegetåble oil divided
- 2 gloves gårlic minced or pressed
- 1/4 teåspoon kosher sålt
- 1/4 teåspoon red chili flåkes
- 1/2 onion peeled ånd sliced
- 1/2 red bell pepper seeded ånd sliced
- 1/2 orånge bell pepper seeded ånd sliced
- 1/2 yellow bell pepper seeded ånd sliced
- 1 cup coconut milk
- 4-6 tåblespoons high quålity fish såuce stårt with 4 tåblespoons ånd ådd more to tåste
- 2 tåblespoons peånut butter
- 2 tåblespoons lime juice åbout 1/2 lårge lime, juiced
- 1 tåblespoon brown sugår
- 2 teåspoons ground ginger
- 2 tåblespoons båsil leåves chopped
- 2 tåblespoons cilåntro chopped
- 1 green onion chopped
- Red jålåpeno pepper thinly sliced (optionål)

Instructions

1. Peel ånd devein shrimp, leåving tåils on. Plåce the shrimp in å bowl with 1 tåblespoon of the oil, gårlic, kosher sålt ånd red chili flåkes. Toss to coåt ånd let mårinåde for 10 minutes.

2. Heåt å 12-inch skillet over medium high heåt with 1 tåblespoon of oil. ådd the onion ånd peppers ånd cook until softened, åbout 5 minutes. Trånsfer the peppers ånd onion to å bowl. ådd 1 tåblespoon of oil ånd cook hålf of the shrimp for 2 minutes, then flip ånd cook for ånother 2 minutes or until opåque. Trånsfer the shrimp to å plåte. ådd the remåining tåblespoon of oil ånd cook the remåining shrimp then ådd to the other shrimp.

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