Ingredients:

  • 1 tablespoon olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 inch (2.5 cm) piece of ginger, peeled and minced
  • 1 red chili, finely chopped (optional)
  • 1 (13.5 oz / 400ml) can full-fat coconut milk
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 tablespoon lime juice, freshly squeezed
  • 1/4 cup chopped cilantro, for garnish
  • Salt and black pepper to taste
  • Cooked rice, for serving

Instructions:

  1. Pat the shrimp dry with paper towels, season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add garlic, ginger, and chili (if using). Sauté until fragrant (about 1 minute).
  3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
  4. Pour in the coconut milk, fish sauce (or soy sauce), and lime juice. Bring to a simmer.
  5. Simmer for 2-3 minutes, or until the sauce has slightly thickened. Taste and adjust seasoning as needed.
  6. Garnish with fresh cilantro. Serve immediately over cooked rice.