Thai Shrimp *Jb
Description
This quick and aromatic Thai stir-fry brings vibrant flavors to your table with minimal effort. Succulent shrimp are marinated briefly with garlic, ginger, and fish sauce, then quickly cooked in a rich, creamy coconut milk broth. The dish balances savory, spicy, and sweet notes, offering a comforting yet exciting meal perfect for busy weeknights. It pairs beautifully with steamed jasmine rice to soak up the delicious sauce. With fresh cilantro added at the end for a burst of freshness, this recipe is both satisfying and simple to prepare using pantry staples.Ingredients
Directions
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In a medium bowl, combine the minced onion, minced ginger, minced garlic, fish sauce, salt, chopped Thai chiles, and shrimp.
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Toss gently to coat the shrimp evenly with the marinade.
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Let the mixture stand for 20 minutes to allow the flavors to penetrate the shrimp.
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Heat vegetable oil in a large skillet over high heat.
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Add the shrimp mixture to the skillet, including all the marinade.
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Stir-fry the shrimp until they are opaque and cooked through, about 3-5 minutes.
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Stir in the unsweetened coconut milk.
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Cook for an additional 2 minutes, stirring occasionally, until the sauce is slightly thickened and heated through.
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Remove from heat and sprinkle with chopped fresh cilantro.
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Serve immediately over cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2.3kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 64.3mg3%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Thai chiles can be quite spicy. Adjust the quantity or remove seeds to control the heat level.
If fresh Thai chiles are unavailable, you can substitute with red pepper flakes or sriracha sauce to taste.
Ensure shrimp are peeled and deveined before marinating. If using frozen shrimp, thaw completely and pat dry.
For a richer sauce, you can use full-fat coconut milk instead of unsweetened light coconut milk.
This dish is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Garnish with additional lime wedges on the side for a bright citrus finish.
