My main objective to cook is to recreate delicious dishes I had somewhere else. I eat out a lot, but obviously that’s not possible every day, at least not for me, so I find the recipes of dishes I really like and re-create them at home. And I have a pretty good success rate. This following recipe has a lot of ingredients, but is nevertheless not hard to cook! And it’s well worth it, it’s one of my favorites!
What you’ll need:
- 1 pound large or jumbo shrimp, peeled and deveined, tail on
- 4 tbsp canola oil (or coconut oil)
- 2 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp red chili flakes
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 cup coconut milk
- 5 tbsp fish sauce
- 2 tbsp peanut butter
- 2 tbsp freshly squeezed lime juice
- 1 tbsp brown sugar
- 1 tbsp ground ginger
- 1 tbsp fresh basil leaves, chopped (I used 2 tsp dried)
- 2 tbsp fresh cilantro, chopped
- 1 green onion, chopped
- optional: red jalapeno pepper, sliced
Place shrimp in a bowl with 1 tbsp of oil, garlic, salt and red chili flakes. Toss to coat and let it marinade for at least 10 minutes.
In a skillet over medium high heat add 1 tbsp oil. Add onion and peppers and cook for 5 minutes. Transfer the onions and peppers to a bowl and set aside.
Add another tbsp of oil to the pan and cook the shrimp for 2 minutes on each side. Transfer shrimp to a plate and set aside.
In another bowl add the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger. Mix well.
Pour the coconut milk mixture into the skillet. Add cilantro and basil. Add peppers and onions and bring to a boil. Reduce heat and simmer for 5 minutes. Add the shrimp to the skillet. Toss to coat. Heat through quickly.
Serve over rice or noodles. Garnish with cilantro and green onions (or red jalapeńo if desired).