Creamy Coconut Shrimp Skillet
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 lb. peeled and deveined raw shrimp, tails removed
¾ tsp. kosher salt divided
¼ tsp. black pepper
3 Tbsp. extra-virgin olive oil, divided
¾ cup fresh corn kernels (from 1 cob)
½ cup diced red bell pepper
1 medium shallot, minced
2 garlic cloves, minced
2 Tbsp. Thai red curry paste
1 (13.5-oz.) can coconut milk
1 Tbsp. rice vinegar (or lime juice)
3 Tbsp. chopped fresh basil leaves, plus more for garnish
For Serving (optional)
Long-grain white rice, such as Jasmine or Basmati
Rice Noddles
Instructions
Pat shrimp dry with a paper towel and season evenly with ¼ tsp. each of salt and black pepper.
Heat 2 Tbsp. of the oil in a large skillet over medium-high. Arrange shrimp in a single layer in the pan and cook for 3 minutes. Flip, and cook for 1 more minute, until cooked through. Transfer shrimp to a plate.
Reduce heat to medium and add remaining 1 Tbsp. oil. Add corn, bell pepper, and shallots; cook for 4 to 5 minutes, until the pepper and onion soften. Stir in garlic and Thai red curry paste; cook 1 more minute.
Add coconut milk and gently simmer for 5 minutes. Add shrimp back to the pan, along with rice vinegar (or lime), fresh basil, and remaining ½ tsp. salt. Cook 1 more minute to rewarm shrimp. Serve over rice or rice noodles.
