3/4 lb uncooked medium shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp pepper
2 Tbl lime juice, divided
1 shallot, chopped
1 tsp minced fresh gingerroot
1 garlic clove, minced
1 Tbl olive oil
10 cherry tomatoes, halved
1/2 cup sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1/2 cup light coconut milk
1 tsp curry powder
1/2 tsp crushed red pepper flakes
2 Tbl chopped salted cashews
2 Tbl minced fresh cilantro
Instructions
Sprinkle shrimp with salt, pepper, and 1 Tbl lime juice.
In a large skillet, saute the shallot, ginger and garlic in oil for 1 min. Add shrimp; cook and stir for 2-3 mins or until shrimp turns pink. Remove with a slotted spoon and set aside.
Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 mins or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro.
Originally Submitted
7/24/2011
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