Ingredients Jump to Instructions ↓

  1. 14 ounces light coconut milk

  2. 1 1/2 tablespoons chopped fresh ginger

  3. 2 -3 teaspoons chili paste with garlic

  4. 1 1/2-2 lbs uncooked shrimp , peeled (medium-size)

  5. 2 tablespoons all-purpose flour

  6. 3 tablespoons low sodium soy sauce

  7. 14 1/2 ounces diced tomatoes , undrained (I use ones with green chiles)

  8. 1/2 cup sliced green onion

  9. 2 tablespoons fresh lime juice

  10. 1/2 teaspoon brown sugar

  11. 1 1/2 cups fresh mushrooms , sliced (I use a mix of crimini and oyster) chopped cilantro (for garnish, optional)

Instructions Jump to Ingredients ↑

  1. Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.

  2. Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.

  3. Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.

  4. Stir in mushrooms and cook for 2 minutes.

  5. Return the shrimp to the pan and cook until thoroughly heated.

  6. Serve sprinkled with cilantro, if desired. ?


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