Thai Coconut-Ginger Shrimp Recipe - Cooking Index
Thai Coconut-Ginger Shrimp Recipe - Cooking Index
Be sure you buy unsweetened coconut milk (not the kind used for piņa coladas), and add enough red pepper flakes to accent the creamy sauce.
Type: Fish, Shellfish| 2 tablespoons | 30ml | Peanut oil |
| 1/2 tablespoon | 7.5ml | Onion - finely chopped (small) |
| 1 tablespoon | 15ml | Grated peeled fresh ginger |
| 3 | Garlic cloves - pressed | |
| 1/8 teaspoon | 0.6ml | Red pepper flakes - or more to taste |
| 2 | Tomatoes - seeded, chopped | |
| 2/3 cup | 157ml | Unsweetened coconut milk |
| 2 lbs | 908g / 32oz | Large shrimp - peeled, deveined |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Chopped fresh basil or cilantro |
Heat oil in a large nonstick skillet over medium heat. Cook onion 3 minutes, until softened. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more. Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens.
Add shrimp to skillet. Cook 3 to 4 minutes, until cooked through. Add salt and freshly ground black pepper to taste. Sprinkle with cilantro before serving.
This recipe yields 4 servings.
Carbohydrates: 5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Protein: 30 grams
Fat: 16.5 grams
Calories: 288
Source:
Atkins Cookbook at http://atkinscenter.com
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