Asian, fish, shrimp

Spicy Shrimp in Coconut Sauce

A friend passed along some older issues of Cooking Light magazine last weekend. I got fixed on using up some frozen shrimp I had  so browsed through a few issues for some ideas.  There were several that sounded quite good and I settled on this one.  I made some steamed rice and snow peas to go with it.  I just added the trimmed snow peas to the steamer basket of my rice cooker and served them plain.

The original recipe calls for 1 1/2 pounds of shrimp. I used what was left in the bag,  maybe 1/2 a pound.  The sauce was great though and the extra went well with the rice.  Since I was only feeding 2 it worked out great.

• 1/2 cup coconut milk
• 1 Tbs lime juice
• 1 tsp soy sauce
• 1 tsp honey
• 1/2 tsp cornstarch
• 1/2 tsp chili garlic paste
• 1/2 tsp minced garlic
• 1/4 tsp salt

Combine the above ingredients and set aside.

• 1 Tbs oil
• 1 1/2 pounds shrimp, peeled and deveined
• 2 Tbs diced green onion
• 1/2 tsp crushed red pepper

Heat the oil in a skillet, then add the shrimp and cook 2 minutes, stirring. Add the green onions and red pepper and cook another minute, then add the coconut milk mixture and bring to a boil. Reduce to a simmer and cook, stirring, until the shrimp turn pink, about 1 more minute.

Serve over steamed rice.