INGREDIENTS:
* 2 tablespoons olive oil
* 2 pounds raw shrimp, peeled, deveined, with or without tail
Salt and freshly ground black pepper to taste
* 1 teaspoon smoked paprika
* 1 small yellow onion, finely chopped
* 4 garlic cloves, minced
* 8 fresh basil leaves, finely chopped
* ΒΌ teaspoon ground ginger
* 1 (14-ounce can) diced tomatoes
* 1 cup canned unsweetened coconut milk (shake can). before opening)
* Lime juice, for serving
* Chopped fresh cilantro, for garnish
Chopped fresh basil, for garnish
INSTRUCTIONS:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. High heat.
- Season the shrimp with salt, pepper and paprika.
3.Add shrimp to hot oil and fry 1 to 2 minutes per side, or until pink and cooked through.
- Remove the shrimp from the pan and set them aside.
- Clean the pan, place it over medium heat and add the remaining olive oil.6.Into the hot oil add the onions and cook for 3 minutes until soft.
- Add garlic, basil and ginger; Cook for 20 seconds or until fragrant.
8.Add the diced tomatoes and cook for 3 minutes or until softened.
9.Add coconut milk and cook over low heat; Let simmer for another 5 minutes.
- Add the shrimp to the coconut milk and cook for another minute or until heated through.11. Remove from heat.
- Squeeze the lime juice over the shrimp.
13.Garnish with coriander and basil.
Have fun
