Braised Shrimp in Ginger-Coconut Sauce

By sexyswamprat

Ingredients
  • 2 tablespoons peeled and grated fresh ginger

  • 4 cloves garlic, crushed

  • 1 tablespoon ground turmeric

  • 1 small red chili pepper, seeded and chopped

  • 2 tablespoons white vinegar

  • 2 tablespoons peanut oil

  • 2 onions, chopped

  • 1 pound jumbo shrimp, peeled and deveined, tails intact

  • 2 tomatoes, chopped

  • 3/4 cup coconut milk

  • 2 teaspoons cracked black pepper

  • 2 tablespoons chopped fresh cilantro

  • 1/4 cup small whole cilantro

Directions
  1. Place ginger, garlic, turmeric, chili pepper, and vinegar in food processor or blender. Process to form paste.

  2. In wok over medium-high heat, warm peanut oil. Add onions and spice paste and stir-fry until onions soften, 2-3 minutes. Add shrimp and stir-fry until shrimp change color, 3-4 minutes. Stir in tomatoes and cook until soft, about 2 minutes. Add coconut milk, reduce heat to low, cover, and simmer until sauce thickens slightly and shrimp are tender, 6-8 minutes. Stir in pepper and chopped cilantro.

  3. Serve hot, garnished with cilantro leaves.


Nutritional Facts

Servings
1
per Serving
Yield
Serves 4
Calories
307
Sodium
16mg
Fiber
3g
Carbohydrates
Total
15g
Protein
25g
% Cal. from Fat
50%
Fat. Total
17g

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