Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1 pound large shrimp, peeled and deveined (450g)
  • 1/2 teaspoon red pepper flakes (2.5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 (13.5 ounce) can full-fat coconut milk (400 ml)
  • 1 tablespoon fish sauce (15 ml) (optional, for added umami)
  • 1 tablespoon lime juice, freshly squeezed (15 ml)
  • 2 tablespoons chopped fresh cilantro, for garnish (30 ml)
  • Cooked rice, noodles, or crusty bread, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant (about 1 minute), being careful not to burn the garlic.
  2. Add shrimp to the skillet. Season with salt and pepper. Cook until shrimp turn pink and opaque (about 3-5 minutes), flipping halfway through. Don't overcrowd the pan; cook in batches if necessary.
  3. Pour in coconut milk and fish sauce (if using). Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
  4. Stir in lime juice. Garnish with fresh cilantro. Serve immediately over rice, noodles, or with crusty bread.