Ingredients
- 1 tablespoon olive oil
- 1 pound large shrimp peeled and deveined
- Salt and black pepper to taste
- 1 small onion finely diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 can coconut milk 13 1/2 ounces
- 1 tablespoon lime juice
- 1 tablespoon honey
- Fresh cilantro chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, and sauté just until pink, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, add the onion and bell pepper, cooking until softened, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
- Pour in the coconut milk, lime juice, and honey. Bring to a simmer and let the sauce thicken slightly, about 5 minutes.
- Return the shrimp to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes or until heated through.
- Garnish with chopped cilantro and serve immediately over steamed rice or with a side of vegetables.
