Nutrition Facts
4 servings
4
Spicy Shrimp in Coconut Milk Recipe
A good plate full of flavors and very simple to cook. What more could you ask for? I chose to serve this dish with zucchini noodles, but Chinese noodles or Thai rice would work just as well.
Ingredients
400 Coconut milk
40 raw and peeled shrimp
15 fresh ginger
300 cherry tomatoes
2 garlic cloves
1 Onion
1 dried basil
1 pinch cayenne pepper
1 pinch Salt
1 Olive oil
Directions
1
Peel and grate the ginger. Slice the onion and garlic. Cut each cherry tomato in half.
2
In a skillet, heat the olive oil. When it's hot, sauté the sliced onion for a few minutes, stirring regularly so it doesn't burn. Then add the garlic, ginger, salt, and chili. Mix again and then add the cherry tomatoes. Let them cook for a few minutes to release their juice.
3
Pour the coconut milk, add the basil. Mix. Bring to a boil, then reduce the heat and add the shrimp. Let it cook over medium heat for about ten minutes (until the sauce thickens slightly).
4
To finish, serve immediately with the accompaniment of your choice.
Ingredients
Ingredients
400 Coconut milk
40 raw and peeled shrimp
15 fresh ginger
300 cherry tomatoes
2 garlic cloves
1 Onion
1 dried basil
1 pinch cayenne pepper
1 pinch Salt
1 Olive oil
Directions
Directions
1
Peel and grate the ginger. Slice the onion and garlic. Cut each cherry tomato in half.
2
In a skillet, heat the olive oil. When it's hot, sauté the sliced onion for a few minutes, stirring regularly so it doesn't burn. Then add the garlic, ginger, salt, and chili. Mix again and then add the cherry tomatoes. Let them cook for a few minutes to release their juice.
3
Pour the coconut milk, add the basil. Mix. Bring to a boil, then reduce the heat and add the shrimp. Let it cook over medium heat for about ten minutes (until the sauce thickens slightly).
4
To finish, serve immediately with the accompaniment of your choice.
Notes
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