Superfood Shrimp in Thai Coconut Sauce
Superfood Shrimp in Thai Coconut Sauce
Equipment
- frying pan
Ingredients
Marinade
- 1 teaspoon chili flakes
- 2 tablespoons oil any neutral-flavored oil
- 4 cloves garlic finely chopped
- 3 green onions chopped with tops
Sauce
- 3 tablespoons high quality fish sauce thai kitchen
- 2 tablespoons peanut butter
- 2 tablespoons cilantro paste
- 2 tablespoons basil paste
- 1 tablespoons ground ginger
- 1 tablespoon brown sugar
- 1/2 lemon juiced
- 1 cup 2% milk
- 2 tablespoons high quality coconut milk thai kitchen - Refrigerate the can and use the cream that settles on top of the milk
- 1 stick pack Superfood from the Sea
Shrimp
- 1 pound raw jumbo shrimp peeled and devein
Veggies
- 1 onion cut into strips
- 1 orange pepper cut into strips
- 227 gr mushrooms cut into thick slices
Instructions
- Combine all ingredients of marinade with the raw, deveined shrimp in a large bowl. Toss until evenly coated, cover and refrigerate for one hour
- In another bowl mix the fish sauce, peanut butter, cilantro paste, basil paste, green onions, ground ginger, brown sugar, lemon juice, milk, coconut cream, Superfood from the Sea and stir well.
- Preheat frying pan to medium-high heat with a little oil, add onions and peppers first. Cook for a couple of minutes then add mushrooms and cook for another minute or so (be careful not to overcook) and set aside in bowl.
- Add sauce mixture to fry pan with shrimp and cook just until pink. Watch the shrimp closely, you do not want to overcook.
- Once shrimp are pink, add the veggies and heat for a couple more minutes and serve over basmati rice. Enjoy!
