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- Preparing Time: 30 minutes
- Total Time: -
- Served Person: 4
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup chicken broth
- 1 teaspoon curry powder
- 2 tablespoons extra-virgin olive oil
- 1 lime, juiced
- 1 tablespoon fish sauce
- 1/2 cup finely diced red onion
- 1 (14 ounce) can coconut milk
- 3 cloves garlic, minced
- 1 (14.5 ounce) can hunt's® diced tomatoes, drained
- 1 (8 ounce) package sliced fresh mushrooms
- 24 uncooked large shrimp, peeled and deveined
- 2 teaspoons freshly grated gingerroot
- 8 leaves thai basil, chopped
- 1/4 cup chopped fresh cilantro (optional)
- 1 lime, quartered (optional)
- Carbohydrate 14.4
- Cholesterol 193
- Fat 29.2
- Protein 26.2
- Sodium 1221
- Calories 406 calories;
Sprinkle shrimp with salt and cayenne pepper. Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl. Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more. Serve with a lime wedge and garnish with cilantro, if desired.
