Thai Coconut Shrimp
Sautéed shrimp simmered in a flavorful coconut curry sauce made with fragrant herbs and Thai spices. Serve with rice and sautéed vegetables.
- Cook Time 15 mins
- Ingredients 7
- Serves 2
- Chef Suleka Sun-Lindley
- Large Frying Pan
Heat a large skillet over MEDIUM-HIGH heat and pour 1 TBSP of oil into the skillet. After 1 minute, add the vegetables, sprinkle with salt & pepper, and sauté for 2-4 minutes, stirring occasionally. Place the vegetables into a bowl and set aside.
Heat the same pan over MEDIUM-HIGH heat for 1 minute and then add 1 TBSP of oil to the pan. Carefully add the shrimp to the hot pan and sprinkle with salt & pepper. Cook the shrimp for 1-2 minutes on each side until flesh is pearly and opaque. While the shrimp is cooking, heat the side dish in the microwave. Follow heating instructions on the package.
Cut open the sauce pouch, pour the sauce into the pan, and bring to a low simmer.
Add the vegetables back into the pan and mix gently for 1 minute.
Remove the rice pouch from the microwave and portion onto the plates.
Spoon the shrimp, vegetables, and sauce over the rice just before serving.