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Let's Get Together Thai Shrimp Recipe

Let's Get Together Thai Shrimp Recipe

“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
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:2 servings


  • 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


  • 1. Sprinkle shrimp with salt, pepper and 1 tablespoon lime juice.
  • 2. 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.
  • 3. 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.

Reviews for Let's Get Together Thai Shrimp

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Reviewed Mar. 9, 2013

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

Reviewed Oct. 13, 2011

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

Reviewed Aug. 30, 2011

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

Reviewed Aug. 28, 2011

"Very nice light flavor."

Reviewed Aug. 11, 2011

"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 Aug. 7, 2011

"We all loved this - even the kids!"

Reviewed Aug. 7, 2011

"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 Aug. 6, 2011

"Fantastic! LOVED it!"

Reviewed Aug. 5, 2011

"I've spent a lot of time in Thailand. This does not remotely taste like Thai. Poor flavor. We basically hated it."

Reviewed Aug. 3, 2011

"Would make again and again. I made with Salmon as husband is allergic to shellfish- Fantastic"

Reviewed Jul. 27, 2011

"This was delicious and spicy ...will definitely make it again...thanks for a great recipe!"

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Wine Pairings

Light-Bodied White Wine

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