Ingredients:
- 5 lbs Large Shrimp, peeled, deveined, tails optional
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- 2 Tbsp Olive Oil or Coconut Oil
- 1 medium Yellow Onion, finely diced
- 1 small Red Bell Pepper, diced (optional)
- 6 cloves Garlic, minced
- 1 Tbsp Fresh Ginger, grated
- ½ tsp Red Pepper Flakes, or 1 fresh small red chili, thinly sliced (optional)
- 1 (14.5 oz) can Diced Tomatoes, preferably fire-roasted
- 1 (13.5 oz) can Full-Fat Coconut Milk
- 1 tsp Fish Sauce (optional)
- ½ tsp Granulated Sugar
- Juice of 1 medium Lime
- ½ cup Fresh Cilantro/Coriander, coarsely chopped
Instructions:
- Prep the Protein: Pat the shrimp very dry with paper towels. Season lightly with salt and pepper.
- Sauté Aromatics: Heat the oil in the skillet over medium heat. Add the diced onion and bell pepper (if using). Sauté for 5–7 minutes until softened and translucent.
- Bloom the Spices: Add the minced garlic, grated ginger, and red pepper flakes (or fresh chili). Sauté for 60 seconds until fragrant. Crucial Note: Do not let the garlic burn!
- Add Tomatoes: Pour in the canned diced tomatoes, including their juices. Stir well and bring to a gentle simmer. Cook for 2–3 minutes, allowing the liquid to reduce slightly.
- Add Coconut Milk: Stir in the full-fat coconut milk, fish sauce (if using), and granulated sugar. Bring the sauce back to a simmer. Reduce the heat to low and let the sauce bubble gently for 5 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt/pepper if needed.
- Cook the Shrimp: Increase the heat to medium-low. Add the seasoned shrimp to the simmering sauce, ensuring they are submerged.
- Monitor Doneness: Cook for only 3 to 5 minutes, depending on the size of the shrimp. Flip them halfway through. The shrimp are done when they curl into a 'C' shape and turn opaque pink.
- Finish and Serve: Remove the skillet from the heat immediately. Stir in the fresh lime juice and the chopped coriander/cilantro. Serve hot.