Spicy Thai Coconut Shrimp
I have a favorite Thai dish that I adore it has tons of shrimp, coconut milk, and a spicy sauce that has lots of ginger, basil, red peppers, and lemon grass. This is my take on that delicious authentic Thai dish. The secret ingredient was a prepared sauce (Thai Coconut Sauce by Kevin’s Natural Foods) I added lemon grass, spicy Thai chili pepper, and fresh Thai basil and some fresh lime juice to make it super tasty! You will love this recipe if you enjoy Thai food.
CeceliasGoodStuff.com | Good Food for Good People
- 2 pounds medium raw shrimp
- 2 cloves garlic, minced
- 1/4 cup chopped white onion
- 1/4 cup chopped red bell pepper
- 2 tablespoons ghee (clarified butter)
- 1/2 teaspoon sea salt
- 1 lemon grass, chopped
- 2 Thai chili peppers
- 1 tablespoon grated fresh ginger
- 2 tablespoon fresh Thai basil, finely chopped
- Juice from one fresh lime
- 1 package 7 ounces Thai Coconut Sauce (Kevin's Natural Foods)
- 1 (15 ounce) can unsweetened coconut milk
- 4 cups cooked rice cauliflower
- Fresh Thai basil
- Mini red bell peppers
- In a large saute pan add ghee, garlic, shrimp, onion and bell pepper.
- Cook over medium high heat.
- Season with salt.
- Then add Thai chili peppers and add grated ginger. Mix well.
- Once shrimp are light pink (about 5-6 minutes) add Thai Coconut Sauce, coconut milk and mix well.
- Cover with lid and let simmer about 10 minutes.
- Turn off heat and add fresh lime juice. Mix well.
- Serve over cooked riced cauliflower.
- Garnish with fresh Thai basil and red peppers.
- Enjoy!
Spicy Thai Shrimp
Eating clean couldn’t be easier – this entire meal was made in less than thirty minutes. There is nothing better than shrimp cooked in lots of garlic and ginger. It soaks up all the flavor and the Thai chili pepper and lemon grass added the extra kick of flavor that made this recipe exceptional.
CeceliasGoodStuff.com | Good Food for Good People
Spicy Thai Coconut Shrimp
This recipe is extremely easy to make using this amazing Thai Coconut Sauce by Kevin’s Natural Foods. It took all of 30 minutes to make including steaming the riced cauliflower. I garnished is with mini red bell peppers and some fresh Thai basil that I picked up at a local Asian grocery store in my neighborhood. Who wouldn’t want to eat this colorful dish!
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CeceliasGoodStuff.com | Good Food for Good People
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Thanks for stopping by, Cecelia Dardanes
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CeceliasGoodStuff.com | Good Food for Good People
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