Posting recipes wasn’t in my original idea for this blog. But tonight I was thinking.. Why not?

I’ve made this one a few times (aka it’s fully tested). It’s very, very simple, and yet it never fails to satisfy. It combines four of my favorite ingredients: ginger, garlic, lime and cilantro with coconut milk and shrimp. How can anyone go wrong?

PREP TIME: 10 min
COOKING TIME: 10 min
YIELD: 4 servings

INGREDIENTS:
1 Tbs. ginger, minced or thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced {* or 1 dried red pepper or red pepper flakes}
1 Tbs. olive oil
3/4 lb medium-size shrimp, peeled and deveined {* or just defrosted if frozen}
1 cup coconut milk
1/8 tsp. ground red pepper {* cayenne}
1 1/2 Tbs. lime juice
1/2 tsp. salt
1 Tbs. cilantro, chopped
2 cups basmati rice, cooked {* I usually use 1 cup of quinoa, just as good AND healthy}

DIRECTIONS:
Cook ginger, garlic, and jalapeño (or red) pepper in oil in a large skillet over medium heat until fragrant, about 1 minute. Add shrimp and cook until shrimp turn pink, about 2 minutes. Add coconut milk, ground red pepper, lime juice, and salt and bring to boil; stir in cilantro.

Serve with rice (or quinoa). I also usually add some vegetables (i.e. peppers, mushrooms, etc.) to the mix. Feel free to sprinkle some crushed peanuts on top. Bon Appétit!

Here is a quick pic taken with my phone. Hopefully, my cow bowl is not very distracting…