Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) olive oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1/2 cup (120ml) coconut milk, full-fat
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) lime juice
  • 1/2 tsp red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • 2 cups (400g) cooked basmati rice
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Season the shrimp with salt and pepper.
  2. Heat olive oil in a large skillet or wok over medium heat. Add garlic and ginger and sauté until fragrant (about 30 seconds).
  3. Add the sliced red bell pepper and cook until slightly softened (about 3 minutes).
  4. Add the seasoned shrimp to the skillet and cook until pink and opaque (about 3-5 minutes), flipping halfway through.
  5. Pour in the coconut milk, soy sauce, and lime juice. Add red pepper flakes, if desired. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
  6. Divide the cooked rice among four bowls. Top with the creamy coconut shrimp.
  7. Garnish with fresh cilantro and a lime wedge. Serve immediately.