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Thai Coconut-Ginger Shrimp

Ingredients:

2 tbsp peanut oil
1/2 small onion, finely chopped
1 tbsp grated peeled fresh ginger
3 garlic cloves, pressed
1/8 tsp red pepper flakes, or more to taste
2 tomatoes, seeded, chopped
2/3 cup unsweetened coconut milk
2 lb large shrimp, peeled, deveined
1 salt, to taste
1 freshly-ground black pepper, to taste
3 tbsp chopped fresh basil or cilantro

Instructions:

Heat oil in a large nonstick skillet over medium heat. Cook onion 3
minutes, until softened. Stir in ginger, garlic, and red pepper flakes;
cook 1 minute more. Add tomatoes and coconut milk. Cook 10 minutes or
until mixture thickens.

Add shrimp to skillet. Cook 3 to 4 minutes, until cooked through. Add
salt and freshly ground black pepper to taste. Sprinkle with cilantro
before serving.

This recipe yields 4 servings.

Carbohydrates: 5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Protein: 30 grams
Fat: 16.5 grams
Calories: 288

Comments: Be sure you buy unsweetened coconut milk (not the kind used for
piña coladas), and add enough red pepper flakes to accent the creamy sauce.

Servings: 4

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