Spicy Shrimp with Coconut Milk and Ghost Pepper
Servings 4 people
- 2 tbsp canola oil
- 1 onion diced
- 4 garlic cloves crushed
- 1 tbsp ginger grated
- 2 tsp turmeric powder
- 1 1/2 tsp ghost pepper powder
- 13.5 oz can coconut milk
- 2 lb medium or large shrimps peeled with tail
- 1 lb snow peas
- 1 lime in juice
- 1 red bell pepper sliced
- 1/3 cup fresh cilantro chopped
- 1 cup Basmati rice
- 1 bunch Fresh cilantro
- 1 pinch salt
- 1 pinch pepper
If you bought frozen shrimps, remember to defrost them overnight in the fridge.
In a big pot, add the canola oil and sauté the onion on high heat. When the onion starts to be tender, add garlic, ginger, turmeric and Ghost pepper powder, stir well and let it for 4 minutes.
Then, add the shrimps and sauté for 5 minutes. Pour the coconut milk with 1/2 cup water and add the red bell pepper, snow peas, lime juice and chopped fresh cilantro. Mix well. Bring it to boil and reduce the heat. Let it cook for 15 minutes.
Serve with basmati rice and fresh cilantro on the top.
Serving: 1g | Calories: 534kcal | Carbohydrates: 59g | Protein: 10g | Fat: 31g | Saturated Fat: 21g | Sodium: 36mg | Potassium: 699mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2389IU | Vitamin C: 118mg | Calcium: 94mg | Iron: 5mg