Spicy Coconut Shrimp Stir-Fry Recipe

About this recipe

A flavorful pescatarian dinner featuring tender shrimp cooked in a spicy coconut sauce, served with jasmine rice and fresh vegetables for a satisfying meal.

Ingredients

• 114G Thai Taste Basil Leaves, 114G
• - Filippo Berio Garlic Flavoured Olive Oil
• 200G Picard - Breaded Shrimp
• 100 G Jumbo Garlic 100g
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• NaN Unsweetened Almond Beverage
• 1Pc White Cabbage 1pc
• 455Ml Thai Dragon Extra Hot Sriracha Black Fire Sauce 455ml

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
2. 2. Add 1 lb of shrimp, 2 minced garlic cloves, and 1 teaspoon of kosher salt to the pan. Cook for about 5 minutes, stirring occasionally, until the shrimp turn pink and are just cooked through. Remove the shrimp and set aside.
3. 3. In the same pan, add 2 tablespoons of sriracha sauce and 200 ml of almond beverage. Stir well and bring the mixture to a boil.
4. 4. Reduce the heat to a simmer and cook the sauce, stirring occasionally, until it thickens and reduces by half, about 5 minutes.
5. 5. Add 1 cup of cabbage, 1 tablespoon of lime juice, and the cooked shrimp to the pan. Stir everything together and cook for 3 to 4 minutes until heated through.
6. 6. Serve the dish hot, garnished with fresh basil leaves.