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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Coconut Milk Shrimp Recipe

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This recipe for Coconut Milk Shrimp is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs. vegetable oil
1 small onion, chopped
1 medium carrot, cut into matchsticks
1 tsp. red chili flakes
1 can (15 oz.) coconut milk
1 medium tomato, chopped
1 lb. shelled and deveined shrimp (26-30 per lb.)
steamed rice
½ cup chopped cilantro
lime wedges
Directions:
Directions:
1. Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chili flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.
2. Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.

 

 

 

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