Flavorful and zesty, this main dish marries refreshing coconut and lime with the zing of Creole seasoning and crushed red pepper.
Stir-Fried Coconut Shrimp
Ingredients
- 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.
