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Thai Coconut Shrimp Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Jumbo Shrimp
1 can Fat Free Coconut Milk
8 oz. chicken stock
2 tbsp. Sriracha Sauce
1 tbsp. Minced Ginger
Juice of 1 Lime
2-4 cloves Garlic
1/2 carton Mushrooms (any kind)
Bok Choy
Rice (any kind, but I prefer a multigrain mixture)
Olive Oil

Directions:
Directions:
Thaw shrimp in cold water and season with salt and pepper
Cook rice to package instructions
Saute shrimp until pink with olive oil in a large skillet or wok and set aside
In the same pan, sauté mushrooms with 1 clove of garlic and set aside when finished
Still using the same pan, add minced ginger and the remaining garlic and sauté about 3 minutes
Add the sriracha, coconut milk, and chicken stock
Let sauce thicken about 20 minutes
Return mushrooms and shrimp to sauce and allow to simmer 5 minutes
Last add lime juice and stir
Spoon over rice and top with chopped bok choy

*Notes:
If you can't find fat free coconut milk, remove as much fat from can before adding to sauce
Minced ginger can be found by the minced garlic in the produce section (much easier than fresh ginger)
This recipe is also delicious as a soup. Double the coconut milk and chicken stock. Choose chicken or shrimp!

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is a combination of many similar recipes that I found when I attempted the Whole 30 diet program (lol). I initially made this as a soup and it's so delicious that I had to find new ways to enjoy it. This has been perfected over time! And by perfected, I literally mean it's perfect :) Enjoy!

 

 

 

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