Ingredients
Units Scale
- 1 lb. pre-cooked or raw wild shrimp (you can use bags of frozen wild shrimp, just make sure to thaw them before cooking. See details below how to thaw shrimp.
- 2 tablespoons unrefined cold-pressed organic olive oil
- 2 cloves fresh garlic, minced
- 1 cup coconut milk or 4 oz. can coconut cream
- Fresh ground pepper to taste
- Gluten Free pasta, Veggie Rice or Risotto
Instructions
- Prepare the Shrimp:
- If using bags of frozen wild shrimp, thaw frozen shrimp properly.
- For immediate use: place bag of shrimp in cold water to thaw for about an hour. Once thawed, it’s ready to use. If not using shrimp right away, keep refrigeratored up to 24 hours until you cook it.
- Another option: thaw the frozen bag of shrimp in a bowl and allow to defrost overnight in the refrigerator.
- If using fresh shrimp: carefully remove the tale and head. Carefully remove the black vein that runs through the back of the shrimp. Rinse and keep refrigerated until ready to cook.
- If using bags of frozen wild shrimp, thaw frozen shrimp properly.
- Cook the Garlic: In a large skillet, heat the olive oil over medium heat. Add the fresh garlic and sauté until fragrant.
- Add the Shrimp: Add the shrimp, to the pan and cook covered for 2-3 minutes, or until they turn pink.
- Add the Coconut Milk: Pour in the coconut milk and simmer for 5 minutes. Season with fresh ground pepper to taste.
- Serve and Enjoy: Serve your gluten-free shrimp over gluten free pad Thai noodles, Butenese Red rice or in a stir fry. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes