Thai Shrimp

I just love Thai flavors. It is like a marriage of Asian and Indian spices, sauces and ingredients. Curry, coconut milk and fresh herbs? Talk about a combination of warm, fresh and pleasing

I was thinking of these flavors when the idea for Thai shrimp surfaced

Let’s get started!

You will need 1 can of coconut milk, 2 tablespoons of sugar, 1 tablespoon of fish sauce, 1 tablespoon of smoked paprika, 1 teaspoon of yellow curry powder and 1/2 teaspoon of cayenne powder

You will also need 1 red bell pepper for the shrimp

Mix your spice blend, sugar and fish sauce into the coconut milk

Place over medium heat and bring to a gentle boil, whisking occasionally

Cook for roughly 10 minutes, allowing the sauce to thicken and develop flavor

Next you will need 2 pounds of peeled and deveined shrimp, the juice of 1 lime and a 1/2 teaspoon of kosher salt and ground black pepper

While your sauce is simmering sprinkle your shrimp with the salt and pepper, keep the lime aside for the moment as the acid may cook the shrimp as it sits

Slice your red bell pepper into matchsticks and have some fresh cilantro and diced scallions on hand

Heat 2 tablespoons of extra virgin olive oil to a pan over medium heat

Add your shrimp, peppers and lime juice

Cook for 2-3 minutes tossing occasionally

Pour in your coconut sauce and toss to coat along with half of your cilantro. Simmer another 5-6 minutes or until the shrimp are firm and pink

We served this over white rice with scallions and another sprinkle of fresh cilantro

Enjoy!!!

Simply Sundays! ~ Thai Shrimp

Servings: 4-6
Time: Prep 5 Min, Cook 20 Min
Difficulty: Easy
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Ingredients

2 pounds of shrimp (shelled and deveined)

juice of 1 lime

1/2 teaspoon each of kosher salt and ground black pepper

1 red bell pepper

1 can of coconut milk

2 tablespoons of sugar

1 tablespoon of smoked paprika

1 teaspoon of yellow curry powder

1/2 teaspoon of cayenne pepper

1 tablespoon of fish sauce

1/4 cup of fresh cilantro

1/4 cup of diced scallion

Directions

In a sauce pan mix together 1 can of coconut milk, 1 red bell pepper, 2 tablespoons of sugar, 1 tablespoon of fish sauce, 1 tablespoon of smoked paprika, 1 teaspoon of yellow curry powder ans 1/2 teaspoon of cayenne powder

Place over medium heat and bring to a gentle boil, whisking occasionally. Cook for roughly 10 minutes, allowing the sauce to thicken and develop flavor

Sprinkle your shrimp with the salt and pepper, keep the lime aside for the moment as the acid may cook the shrimp as it sits. Slice your red bell pepper into matchsticks and have some fresh cilantro and diced scallions on hand

Heat 2 tablespoons of extra virgin olive oil to a pan over medium heat. Add your shrimp, peppers and lime juice. Cook for 2-3 minutes tossing occasionally

Pour in your coconut sauce, half your cilantro and toss to coat. Simmer another 5-6 minutes or until the shrimp are firm and pink

Serve with additional cilantro and scallions