Shrimp with Curry Peanut Sauce
Servings: 4
Ingredients
- 16 oz package of wild red Argentinian shrimp
- 1 can coconut milk
- 1/2 cup smooth natural peanut butter
- 2 tbsp dark brown sugar (packed)
- 1 tbsp rice vinegar
- 1 tsp curry powder
- 1/4 tsp crushed red pepper flakes
- 1/4 cup chopped cilantro leaves
- 1/4 tsp sea salt or to taste
- 2 tbsp vegetable oil
Instructions
- Combine in a medium saucepan over medium heat: coconut milk, peanut butter, brown sugar, rice vinegar, curry powder, salt. Stir, then bring to a boil. Reduce heat to low, cook 20 minutes, stirring occasionally until thickened and creamy. Set aside.
- Heat oil in a nonstick skillet to medium high heat. Season shrimp with sea salt and place on skillet for approximately 3 minutes per side or until shrimp are cooked through (shrimp are fulling cooked when they reach 140F.
- Top shrimp with cilantro (optional) and serve immediately with peanut sauce.