weeknight saucy thai peanut shrimp with chili sesame pineapple____________________________________Far better than takeout peanut shrimp with heaps of creamy peanut sauce, served over rice with a smattering of spicy pineapple chunks for a touch of sweetness.
Ingredients
- 1 lb large or jumbo shrimp, peeled and deveined
- 2 tbsp all purpose flour
- 1/2 tsp paprika
- 1 tbsp minced ginger
- 4 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 2-3 tbsp Thai red curry paste
- 1/4 cup creamy peanut butter
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp honey
- 1 cup canned full fat coconut milk
- steamed jasmine rice and fresh basil and cilantro, to serve
chili sesame pineapple
- 1/2 cup pineapple, diced into 1/4 inch chunks
- 1 tbsp lime juice
- 2 tsp apple cider vinegar
- 1 tsp honey
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes, or to taste
Instructions
- Make the pineapple. Whisk together lime juice, cider vinegar, honey, sesame oil, and red pepper flakes in a small bowl. Toss with diced pineapple. Cover and refrigerate until reach to serve.
- Toss flour, paprika, and about 1/4 tsp salt in a large ziptop bag. Pat shrimp dry thoroughly, then add to bag with the flour blend and shake around until the shrimp are covered.
- Heat 2 tablespoons olive or avocado oil in a large skillet over medium heat. Add shrimp to the pan, with no overlap, and sear 2 minutes on one side. Flip and cook 2 minutes more. Move shrimp to a plate.
- Add 1-2 more teaspoons oil to the same skillet. Stir fry ginger, garlic, and bell pepper for 2-3 minutes until fragrant and the pepper is slightly charred but still crunchy. Swirl in curry paste and peanut butter for one minute. Pour in soy sauce, fish sauce, lime juice, honey, and coconut milk. Simmer until slightly thickened, about 5 minutes. Serve over a bed of steamed rice and with plenty of fresh basil and cilantro. Spoon pineapple chunks overtop.