Thai Coconut Shrimp

Super easy, warm, creamy and coconutty dish that is full of so many vegetables. It is perfect on a chilly night and doesn’t require too much work or too many ingredients or steps! You can basically throw everything in one pot and call it a day. From start to finish this takes about 30 minutes!

• 1 Lb Shrimp, Peeled and Devained
• 1 Can Coconut Milk
• 1 Tbsp Minced Lemongrass
• 3 Tbsp Minced Garlic
• 1 Tbsp Minced Ginger
• 2 Tbsp Tomato Paste
• 2 Red Bell Peppers, Diced
• 1 Yellow Onion, Chopped
• 2 Cups Broccoli Florets
• 8oz Crimini Mushrooms, Halved
• 2 Limes, Juiced
• 2 Tsp Paprika
• Salt + Pepper, To Taste
• 2 Tbsp Cilantro, Finely Chopped
• 1 Tbsp Oil
• Optional for Serving: Rice

To Make:

1. Heat a large pot or dutch oven over medium heat. Add in the oil and yellow onion and red bell pepper. Cook, stirring frequently, for 3-5 minutes until the vegetables start to soften.
2. Next, add in the lemon grass, tomato paste, ginger, and garlic and stir together for about 1 minute.
3. Pour in the coconut milk and lime juice and bring to a simmer, stirring frequently. Taste and season with salt and pepper.
4. Next, add in the mushrooms and broccoli. Reduce the heat to low and cook for 8 minutes.
5. While the broth and vegetables continue to cook, let’s prep the shrimp. Add the shrimp to a mixing bowl and season with the paprika and salt + pepper. Toss to evenly coat.
6. Now it’s time to cook the shrimp – you can do this 1 of 2 ways. The first way is to add them directly to the broth and cook for 8-10 minutes until cooked through. The second (and my preferred way) is to heat a pan over high heat and add the shrimp, cooking for 3-4 minutes per side. (This way gets them seared and I prefer this method).
7. Once the shrimp is fully cooked, divide the broth and vegetables between 3-4 bowls and top with the shrimp. Top with the chopped cilantro and serve with rice, if desired.