1½poundsjumbo raw shrimp(deveined, both shell and tail removed)
3gloves garlic1 minced and 2 coarsely chopped
1teaspoonground black pepperdivided
½large white or yellow onionpeeled and coarsely chopped
1large orange or red bell pepperde-seeded and sliced
½cupcanned diced tomatoes
2leaveslarge basilplus more to garnish
2tablespoonschopped cilantro or parsleyplus more to garnish
1cupcanned coconut milk
⅓cupchicken or vegetable broth
2tablespoonslime juice(about 1 large lime, juiced)
4-6ozcream cheesesoftened (the amount depends on how creamy you want)
1red jalapeno pepperthinly sliced (optional)
Place the peeled shrimp in a bowl with 1 Tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat and let marinade while cooking the vegetables.
Heat a large skillet over medium heat with 2 Tablespoons of vegetable oil. Add the onion and bell pepper and let cook for approximately 3 minutes.
Add the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley. Let cook for about 2 minutes. Transfer the cooked vegetables to a blender and set aside.
Add the 2 remaining Tablespoons of oil to the skillet and cook the shrimp for 2 minutes, then flip and cook for another 1-2 minutes or it until starts getting pink. Transfer the shrimp to a plate or bowl.
Add the coconut milk, chicken/vegetable broth, lime juice, ground ginger, paprika (optional), and the remaining salt and pepper to the cooked, reserved vegetables and blend everything until vegetables are completely ground and mixture is homogeneous.
Transfer blended mixture to the skillet and bring to a boil; then reduce to simmer and cook for about 5 minutes. Add the cream cheese and stir until melted and the sauce is creamy and homogeneous.
Add the cooked shrimp to the skillet and toss to coat. Garnish with basil leaves, chopped cilantro/parsley, and slices of red jalapeno pepper if desired. Serve over white rice (preferably) or noodles. Enjoy!
It must be stored covered in the refrigerator for up to 2-3 days. Heat well before eating! If desired, add a little bit more of coconut milk to dilute the sauce.
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.