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Thai Shrimp

  • 20 min
  • 12 min

Ingredients

  • 0.75 lbs uncooked medium shrimp, peeled and deveined
  • 0.25 t salt
  • 0.25 t pepper
  • 2 T lime juice, divided
  • 1 shallot, chopped
  • 1 t minced, fresh ginger root
  • 1 garlic clove, minced
  • 1 T olive oil
  • 10 cherry tomatoes, halved
  • 0.5 c sliced fresh mushrooms
  • 0.5 c reduced sodium chicken broth
  • 0.5 c light coconut milk
  • 1 t curry powder
  • 0.5 t crushed red pepper flakes
  • 2 T chopped salted cashews
  • 2 T minced fresh cilantro

Directions

  1. Sprinkle shrimp with salt, pepper, and 1 T lime juice
  2. In a large skillet sauté the shallot, ginger, and garlic in oil for 1 min. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and set aside.
  3. 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 minutes or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro.

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