1 (13.5-ounce) can unsweetened coconut milk, shaken well
2 teaspoons Creole seasoning
2 cloves garlic, grated
½ teaspoon kosher salt
½ teaspoon ground ginger
½ teaspoon crushed red pepper
3 tablespoons olive oil
2 pounds large fresh shrimp, peeled and deveined
½ cup sliced red bell pepper (about 1 small bell pepper)
½ cup sliced red onion (about ½ small onion)
⅓ cup roughly chopped fresh basil
2 tablespoons fresh lime juice
1 tablespoon chopped fresh mint
Hot cooked rice and lime wedges, to serve
Instructions
In a medium bowl, whisk together coconut milk, Creole seasoning, garlic, salt, ginger, and crushed red pepper; reserve.
In a large skillet, heat oil over medium-high heat. Add half of shrimp; cook until pink and firm, 2 to 3 minutes. Remove from skillet. Repeat with remaining shrimp; remove from skillet.
In same skillet, cook bell pepper and onion over medium-high heat until tender, 2 to 3 minutes. Remove from skillet.
In same skillet, bring coconut milk mixture to a boil over medium heat; cook until mixture begins to thicken, 3 to 4 minutes. Stir in shrimp, bell pepper mixture, basil, lime juice, and mint until combined. Serve immediately over rice with lime.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/stir-fried-coconut-shrimp/