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Thai Shrimp With Creamy Coconut-Peanut Sauce

Here's how you make Thai Shrimp With Creamy Coconut-Peanut Sauce
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  • Servings: 4
  • Prep: 20m
  • Cook: 15-20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 to 1 1/2 pounds fresh shrimp (jumbo shrimp, shell and tail on)
  • 4 tablespoons oil, (vegetable oil, divided)
  • 2 garlic, cloves, minced
  • 1/4 teaspoon salt
  • Red chili flakes
  • 4 ounces yellow onion, sliced (1/2 medium onion)
  • 3 ounces red bell pepper (1/2 medium pepper, seeded and sliced)
  • 3 ounces orange bell pepper (1/2 medium pepper, eeded and sliced)
  • 3 ounces yellow bell pepper (1/2 medium pepper, seeded and sliced)
  • 8 ounces coconut milk (full fat, 1 cup)
  • 4 to 6 tablespoons fish sauce (start with 4 tablespoons and add more to taste)
  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice (about 1/2 large lime, juiced)
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves, chopped
  • 2 tablespoons cilantro, chopped
  • 1 green onion, chopped
  • Red jalapeno pepper, thinly sliced (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, salt and red chili flakes. Toss to coat and let marinade for 20 minutes.

  • Step 2: Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add in another 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

  • Step 3: In another bowl or 4 cup measuring cup mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

We hope you enjoy this recipe!

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