This stir-fry features simple ingredients with big flavor.
Shrimp and Basil Stir-Fry
Makes 4 to 6 Servings
- 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
- 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.)
- 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.
- In same skillet, cook bell pepper and onion over medium-high heat until tender, 2 to 3 minutes.
- 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.