Ingredients
Scale
- 30 large shrimp, peeled, deveined
- 1/2 cup coconut milk
- 1/2 cup chicken broth, low sodium
- 1 lime, juiced
- 1 tablespoon Thai red curry paste
- 1 tablespoon brown sugar
- 1/2 tablespoon creole seasoning
- 2 teaspoons black pepper
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- extra virgin olive oil
- green onion to garnish
- cilantro to garnish
- rice and crusty bread to serve
Instructions
- Rinse shrimp, peel, devein, pat dry, place in a large bowl.
- Add curry paste, spices, and brown sugar to shrimp bowl, add 1 tablespoon of olive oil and mix well.
- In a large skillet add 2 tablespoons of olive oil over medium high heat, add shrimp and cook 1 minute on each side.
- Add coconut milk and broth, bring mixture to boil, reduce heat and cook shrimp 3-4 minutes more.
- Turn off heat, squeeze fresh lime juice and garnish with cilantro and green onions.
Nutrition
- Serving Size: 4