“Are you going to write another recipe about shrimp?” asked my husband as I started to put this post together.
“Yes sir I am”
I am so excited about sharing it, I didn’t want to wait. Why wait anyway? There is no rule book here that says I can’t post two shrimp recipes back to back. Why would I not share this yumminess with my readers.
I like Thai food. No let me correct myself, I love Thai food. I love the use of coconut milk in so many recipes. I love the spiciness of every dish. I love the complexity of flavors from a variety of ingredients that are used to make those dishes. I decided to dab with Thai flavors and make one myself.
I must admit it came out great. We both loved it. I am so proud of myself.
By the way if shrimp is not your thing, this recipe can easily be made with chicken breast.
- 15 extra large shrimp peeled and deveined
- ½ tbs fresh ginger, minced
- ½ tbs lemongrass, finely chopped (the soft inside only)
- ½ tbs garlic, minced
- 5 thai chilles, finely chopped
- ½ tsp red pepper flakes
- ½ cup unsweetened coconut milk
- ½ tbs light soy sauce
- 1 tsp sweet thai chili sauce
- fresh cilantro, chopped
- 1 tbsp canola oil
- Heat oil in a large skillet.
- Add ginger, lemongrass, garlic, red pepper flakes and chilles. Cook about 1 minute.
- Add shrimp and cook about 2 minutes.
- Pour in coconut milk, soy sauce & chili sauce. Stir to combine. Allow to simmer another minute until the shrimp are fully cooked.
- Serve with rice garnished with cilantro.