Let's Get Together Thai Shrimp Recipe

4 11 14
Let's Get Together Thai Shrimp Recipe
Let's Get Together Thai Shrimp Recipe photo by Taste of Home
Publisher Photo

Let's Get Together Thai Shrimp Recipe

Read Reviews
4 11 14
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

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

Nutritional Facts

1 cup: 362 calories, 19g fat (5g saturated fat), 207mg cholesterol, 715mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 32g protein.

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

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Reviews forLet's Get Together Thai Shrimp

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stevespillow User ID: 7168903 123117
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"

MY REVIEW
Trumpetvine User ID: 6137826 193189
Reviewed Oct. 13, 2011

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

MY REVIEW
rxxruss User ID: 2681739 182750
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 later....it was SO tasty."

MY REVIEW
davinci817 User ID: 6177442 177757
Reviewed Aug. 28, 2011

"Very nice light flavor."

MY REVIEW
ssdrag User ID: 6147990 116093
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."

MY REVIEW
KimMancuso User ID: 2951000 194168
Reviewed Aug. 7, 2011

"We all loved this - even the kids!"

MY REVIEW
2lakedwellers User ID: 4757014 212251
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!"

MY REVIEW
Trumpetvine User ID: 6137826 177242
Reviewed Aug. 6, 2011

"Fantastic! LOVED it!"

MY REVIEW
ronjon3 User ID: 4666802 194371
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."

MY REVIEW
stefanier User ID: 4224912 194327
Reviewed Aug. 3, 2011

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

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