In a bowl, toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
In a medium skillet, melt the butter in a medium size skillet set over medium heat. Add the bok choy and cook for 3-4 minutes until softened. Stir in the garlic, curry powder, ginger, cumin, salt, and pepper; cook for 30-60 seconds until fragrant.
Stir in the coconut milk and bring to a simmer, cooking for 4-5 minutes, stirring occasionally.
Add the shrimp with the marinade and cook for 2-3 minutes, until the shrimp is pink and cooked through.
Top with cilantro. If desired, serve immediately over cauliflower rice. Enjoy!
Click the pin button below to save this Pin to Pinterest in Your "Thai Food Recipes" Board.
Ingredients
Directions
In a bowl, toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
In a medium skillet, melt the butter in a medium size skillet set over medium heat. Add the bok choy and cook for 3-4 minutes until softened. Stir in the garlic, curry powder, ginger, cumin, salt, and pepper; cook for 30-60 seconds until fragrant.
Stir in the coconut milk and bring to a simmer, cooking for 4-5 minutes, stirring occasionally.
Add the shrimp with the marinade and cook for 2-3 minutes, until the shrimp is pink and cooked through.
Top with cilantro. If desired, serve immediately over cauliflower rice. Enjoy!
You must be logged in to post a comment.
Leave a comment