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Bang Bang Shrimp

Jen, Carlsbad Cravings
  • 33 minutes
  • Serves 4

INGREDIENTS

1 lb

medium uncooked shrimp (shelled, deveined, tails on)

2 tbsp

Asian sweet chili sauce

1/4 tsp

salt

1 tbsp

olive oil

1 tbsp

butter

1 tbsp

olive oil

1/2

large onion (chopped)

1

large carrot (julienned and cut into 1” length pieces (1 cup))

2 tsp

freshly grated ginger

3

garlic cloves (minced)

2 tsp

curry powder

1 13.5 ounce can

quality coconut milk ((I like Chaokoh))

3/4 cup

low sodium chicken broth

1 tbsp

cornstarch

3 tbsp

brown sugar

3 tbsp

smooth peanut butter

2 tbsp

less sodium soy sauce

2 tbsp

lime juice

1 tbsp

Asian/Thai Sweet Chili Sauce (like Mae Ploy)

1 tbsp

fish sauce (may sub soy sauce)

1/2 tsp

dried basil

1 tsp

pepper

sriracha to taste (optional)

1

small zucchini (julienned and cut into 1” length pieces (1 cup))

1/2 cup

frozen petite peas

1/3 cup

toasted sweet coconut flakes

1/4 cup

chopped peanuts

2

chopped green onions

1 person Recommend This Recipe