Ingredients
4
4 servings
- •24 uncooked large shrimp, peeled and deveined
- •¼ teaspoon salt
- •⅛ teaspoon cayenne pepper
- •2 tablespoons extra-virgin olive oil
- •½ cup finely diced red onion
- •3 cloves garlic, minced
- •2 teaspoons freshly grated gingerroot
- •1 lime, juiced (Optional)
- •1 (8 ounce) package sliced fresh mushrooms
- •1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
- •1 cup chicken broth
- •¼ teaspoon crushed red pepper flakes
- •1 (14 ounce) can coconut milk
- •1 tablespoon fish sauce
- •8 leaves Thai basil, chopped
- •1 teaspoon curry powder
- •¼ cup chopped fresh cilantro (Optional)
- •1 lime, quartered (Optional)
Instructions
- Sprinkle shrimp with salt and cayenne pepper.
- Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
- Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
- Serve with a lime wedge and garnish with cilantro, if desired.
Nutritional Facts
Per 4 servings
- Calories: 406
- Carbohydrate: 14g
- Fat: 29g
- Fiber: 4g
- Protein: 26g
- Sugar: 6g
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