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Let's Get Together Thai Shrimp

By 2:28 PM , , , , ,

It's not often I come across recipes for two people.  Most of the time, if a recipe is made for 4, it works out pretty well because The Husband will take leftovers to work for lunch.  But on the weekends, we tend to go out and any leftovers will go to waste.  So a few Friday nights ago was the perfect night to whip this Taste of Home recipe up.

This very easy to make meal really had tons of flavor.  The lime, curry, and ginger each shown on their own creating a delicious sauce bath for the shrimp, mushrooms and tomatoes.  The coconut milk definitely added a little something extra and the crushed red pepper flakes gave it a great spiciness.  The cilantro and nuts are a great finish.

The Husband and I both loved this and will definitely be making this again.

A few notes:
- This is a meal for 2 people, however the recipe could easily be double or tripled, etc.
- I increased the crushed red pepper flakes from 1/2 tsp to a little over 1 tsp, since we love heat.
- The recipe calls for 1/2 cup of mushrooms, we increased this to 1 cup.  I would highly recommend doing this.
- The recipe calls for 10 cherry tomatoes, and that's what I used. But, next time I would definitely had another 5 or so.
- The recipe calls for cashews, I used dry roasted peanuts because they were what I had on hand.

Let's Get Together Thai Shrimp

3/4 pound uncooked medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lime juice, divided
1 shallot, chopped
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 tablespoon olive oil
10 cherry tomatoes, halved
1/2 cup sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1/2 cup light coconut milk
1 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
2 tablespoons chopped salted cashews
2 tablespoons minced fresh cilantro

Sprinkle shrimp with salt, pepper and 1 tablespoon lime juice.

In a large skillet, saute the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and set aside.

Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro. Yield: 2 servings.

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  1. Looks nice. You might be interested in this post I did on Thai fish sauce. http://caroleschatter.blogspot.co.nz/2012/03/fish-sauce.html

  2. CookinFanatic's MomMarch 11, 2012 at 7:27 PM

    Looks delicious, as do all of your recipes BTW! I will be making this for a family meal very soon.

  3. CookinFanatic's MomMarch 11, 2012 at 7:30 PM

    Sorry for the strange addition to my name. Don't know how it got there!

  4. We made this the other night and it was very good. My husband wanted to kick up the heat, so he subbed in chopped serrano pepper for the red pepper flakes. Unfortunately he added too much and it was way too hot. I still ate every bite, the flavor was that good.