Spicy Shrimp Stir-Fry

Submitted by Docs Mom

"I’ve always hated stir-fry that skimps on the shrimp, so I made sure this recipe had more shrimp than anything else. Serve over plain or Ginger Coconut Rice. This recipe comes from Out of the Frying Pan."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 29.58 ml thai oil
• 453.59 g medium shrimp, peeled and deveined
• 236.59 ml snow peas, strings removed
• 236.59 ml red bell pepper, seeds removed, cut into 1 inch squares
• 118.29 ml yellow onion, diced
• 4.92 ml fresh ginger, minced
• 4.92 ml fresh garlic, minced
• 157.80 ml unsweetened coconut milk
• 29.58 ml soy sauce
• 4.92 ml red curry paste
• salt and pepper, to taste
• green onion, chopped for garnish

directions

1. Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
2. Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.

Reviews

[adopt a greyhound]

Very good flavors with this dish. Served with Ginger Coconut Rice and Thai Shrimp toast.

 

[echo echo]

This was easy and extremely delicious. I used low-fat coconut milk and it worked fine. I also served it with Doc's Mom's Recipe #280700 #280700. Tagged for PAC 2008, but submitted late due to extended computer problems--so sorry, Doc's Mom, but well worth the wait.

 

[QueenBee49444]

This was quick and easy to make, tasted delicious and will definitely be on the list of favorite stir-fry recipes in our house. The hint of coconut blended well with the soy for a delicious, creamy sauce. Served with recipe #280700. Made for PAC, spring 2008