Jumbo Shrimp With Coconut and Chili
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 tablespoon sesame oil
- 12 ounces large raw shrimp, in their shells
- 2 teaspoons fresh ginger, finely chopped
- 2 garlic cloves, minced
- 1 lime, juice and zest
- 3 teaspoons coriander seeds, crushed
- 1 red bell pepper, cored, deseeded and thinkly sliced
- 6 tablespoons coconut milk
- 2 teaspoons hot chili sauce (or to taste)
- 2 teaspoons sugar
- 1 lettuce, shredded (any lettuce will do but use chinese if available)
- 1 tablespoon basil leaves, shredded
- 1 lime, sliced, to garnish
directions
- Heat the oil in a large frying pan.
- Add the shrimp with the ginger and garlic and cook over a moderate heat for 1 min each side, until they turn pink.
- Add the lime zest and juice, coriander seeds, pepper, coconut milk, chili sauce and sugar to the pan. Cook for 2 mins then remove the shrimp and keep warm.
- Continue to cook the pepper strips for another two mins until they are just cooked and the liquid has almost evaporated.
- Serve the shrimp on a bed of chinese lettuce, surrounded by the pepper slices and sprinkled with shredded basil leaves. Garnish with lime slices.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)