Ingredients :
- 1 each fresh jalapeno sliced
- 3 clove garlic, thinly sliced
- 1/2 inch piece ginger, peeled and grated
- 2 tbsp dark brown sugar
- 2 tbsp soy sauce
- 1 lime, zested
- 1/4 cup coconut milk
- 8 basil leaves, chopped
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1 lb shrimp, peeled & deveined
Method :
- Combine all ingredients in a bowl. Marinate shrimp in refrigerator for about an hour, but no longer than 4 hours.
- Heat a nonstick skillet over med-high heat.
- Remove shrimp from marinade and add to dry pan.
- Cook 2 minutes on one side, flip and cook another 1-2 minutes on other side. Adjust cooking time for the size of your shrimp.
- Remove shrimp from pan and keep warm.
- Add marinade to pan and bring to a boil. Cook 2-3 minutes until slightly thickened.
- Serve with Lime Coconut Jasmine Rice and Pineapple Salsa
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