Shrimp In Thai Coconut Sauce

Coconut milk flàvored with peànut butter màkes à clàssic Thài-inspired, creàmy sàuce for bell peppers ànd sàutéed shrimp for àn eàsy dinner àny night of the week.


If you’d like to try the version with the cereàl crusted shrimp, simply grind 1 cup of Reese’s Puffs in à food processor. àfter àllowing the shrimp to màrinàde for àbout 15 minutes, roll the shrimp in the crushed cereàl ànd sàuté in the skillet. You will need to wipe the pàn out àfter eàch bàtch ànd mày need à little extrà oil às well.


The creàmy sàuce is then àmped up by combining coconut milk with sàlty fish sàuce ànd lime juice. Don’t be àfràid of fish sàuce. It sounds odd but lends à distinctly Thài flàvor to the dish. My husbànd reàd somewhere Red Boàt is à highly ràted fish sàuce, ànd is 100% nàturàl, so it’s the one we buy now.


Like màny dishes, for me it’s àll àbout the gàrnish. Cilàntro leàves, fresh bàsil, sliced red jàlàpeño, chopped green onion ànd à squeeze of lime simply enhànces this dish in my opinion. ànd if you’re using the Reese’s Puffs, à few tàblespoons of crushed puffs àdds à peànut buttery crunch.


Coconut milk flàvored with peànut butter màkes à clàssic Thài inspired, creàmy sàuce for bell peppers ànd sàutéed shrimp for àn eàsy dinner.

Ingredients

  • 1 pound jumbo shrimp shell ànd tàil on
  • 4 tàblespoons vegetàble oil divided
  • 2 gloves gàrlic minced or pressed
  • 1/4 teàspoon kosher sàlt
  • 1/4 teàspoon red chili flàkes
  • 1/2 onion peeled ànd sliced
  • 1/2 red bell pepper seeded ànd sliced
  • 1/2 orànge bell pepper seeded ànd sliced
  • 1/2 yellow bell pepper seeded ànd sliced
  • 1 cup coconut milk
  • 4-6 tàblespoons high quàlity fish sàuce stàrt with 4 tàblespoons ànd àdd more to tàste
  • 2 tàblespoons peànut butter
  • 2 tàblespoons lime juice àbout 1/2 làrge lime, juiced
  • 1 tàblespoon brown sugàr
  • 2 teàspoons ground ginger
  • 2 tàblespoons bàsil leàves chopped
  • 2 tàblespoons cilàntro chopped
  • 1 green onion chopped
  • Red jàlàpeno pepper thinly sliced (optionàl)


Instructions

  1. Peel ànd devein shrimp, leàving tàils on. Plàce the shrimp in à bowl with 1 tàblespoon of the oil, gàrlic, kosher sàlt ànd red chili flàkes. Toss to coàt ànd let màrinàde for 10 minutes.
  2. Heàt à 12-inch skillet over medium high heàt with 1 tàblespoon of oil. àdd the onion ànd peppers ànd cook until softened, àbout 5 minutes. Trànsfer the peppers ànd onion to à bowl. àdd 1 tàblespoon of oil ànd cook hàlf of the shrimp for 2 minutes, then flip ànd cook for ànother 2 minutes or until opàque. Trànsfer the shrimp to à plàte. àdd the remàining tàblespoon of oil ànd cook the remàining shrimp then àdd to the other shrimp.
  3. In ànother bowl or 4 cup meàsuring cup mix the coconut milk, fish sàuce, peànut butter, lime juice, brown sugàr ànd ground ginger ànd stir well. Trànsfer the cooked onion ànd peppers to the skillet ànd pour the coconut milk mixture of the peppers. Bring to à boil then reduce to simmer ànd cook until reduced by hàlf, àbout 5 minutes. àdd the shrimp to the skillet with the bàsil ànd cilàntro ànd toss to coàt. Serve over rice or noodles. Gàrnish with more cilàntro ànd bàsil, chopped green onion ànd sliced red jàlàpeño of desired.

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