Shrimp and Basil Stir-Fry
 
Makes 4 to 6 Servings
Ingredients
  • 1 (13.5-ounce) can unsweetened coconut milk
  • 2 teaspoons Creole seasoning
  • 2 cloves garlic, grated
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ½ teaspoon crushed red pepper
  • 3 tablespoons olive oil
  • 2 pounds large fresh shrimp, peeled and deveined (tails left on)
  • ½ cup sliced red bell pepper (about ½ medium bell pepper)
  • ½ cup sliced red onion (about ¼ medium onion)
  • ⅓ cup roughly chopped fresh basil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh mint
  • Hot cooked rice, to serve
  • Garnish: fresh basil, fresh mint, lime wedges
Instructions
  1. In a medium bowl, whisk together coconut milk, Creole seasoning, garlic, salt, ginger, and red pepper; set aside. (Coconut milk may be lumpy, but once you heat it, it will melt.)
  2. In a large skillet, heat oil over medium-high heat. Add half of shrimp, and cook until pink and firm, 2 to 3 minutes; remove from skillet. Repeat with remaining shrimp; remove from skillet, and set aside.
  3. In same skillet, cook bell pepper and onion over medium-high heat until tender, 2 to 3 minutes.
  4. In same skillet, bring coconut milk mixture to a boil over medium heat; cook until mixture begins to thicken, 3 to 4 minutes. Add shrimp, bell pepper mixture, basil, lime juice, and mint, stirring until combined. Serve over rice. Garnish with basil, mint, and lime wedges, if desired.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/shrimp-basil-stir-fry/