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Let's Get Together Thai Shrimp Recipe

Let's Get Together Thai Shrimp Recipe photo by Taste of Home

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“My husband and I make a point to have at least one ‘date night’ every week. When we eat in, this is our favorite dish. It’s quick and easy, and super satisfying." —Marie Saba, San Antonio, Texas

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Let's Get Together Thai Shrimp Recipe

Prep: 20 min. Cook: 15 min.

Yield: 2 Servings

20 15 35

Ingredients

3/4 pound uncooked medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lime juice, divided
1 shallot, chopped
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 tablespoon olive oil
10 cherry tomatoes, halved
1/2 cup sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1/2 cup light coconut milk
1 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
2 tablespoons chopped salted cashews
2 tablespoons minced fresh cilantro

Directions

Sprinkle shrimp with salt, pepper and 1 tablespoon lime juice.
In a large skillet, saute the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and set aside.
Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro. Yield: 2 servings.

Nutritional Facts 1 cup equals 362 calories, 19 g fat (5 g saturated fat), 207 mg cholesterol, 715 mg sodium, 16 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Let's Get Together Thai Shrimp in Taste of Home August/September 2011, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Let's Get Together Thai Shrimp

Let's Get Together Thai Shrimp

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Reviewed on Mar. 09, 2013 by stevespillow

i have made this dish for several dinners and for friends. it's one of the best dishes i've ever had

Reviewed on Apr. 04, 2012 by gretcheepoo

A good, solid recipe although not much different some of the other Thai/curry dishes I've made. I used vegetable broth and am going to make it again using tofu to have a complete vegetarian meal.

Reviewed on Oct. 13, 2011 by Trumpetvine

This is dish is amazing! I double it every time. I used chicken instead and that worked great!

Reviewed on Aug. 30, 2011 by rxxruss

This is a fabulous meal! I made it just for myself and had to FORCE myself to save half the meal for later....it was SO tasty.

Reviewed on Aug. 28, 2011 by davinci817

Very nice light flavor.

Reviewed on Aug. 11, 2011 by ssdrag

Excellent! We thought it was really good. I served it with stir fried vegtables. Will triple it and make it for company next time and maybe add some edamame and serve it with potstickers and pad thai.

Reviewed on Aug. 07, 2011 by KimMancuso

We all loved this - even the kids!

Reviewed on Aug. 07, 2011 by 2lakedwellers

I made this last night and we both LOVED it. Only change I made was added more Rajah (hot) curry powder since we like curry. (I heaped tsp. then added approx. 1/4 tsp. after that total). I used fresh ginger - grated.. all the flavors came together so nicely. Cilantro and cashews topped it off.. we will definately have this again and will be using for company!

Reviewed on Aug. 06, 2011 by Trumpetvine

Fantastic! LOVED it!