Sautéed Shrimp and Thai Coconut Broth With Noodles

Southern Living
This tastes so good, you won't care about the long list of easy-to-find ingredients.
6 servings


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1 1/2 pounds unpeeled, medium-size fresh shrimp
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons chopped shallots
2 teaspoons minced fresh ginger
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper


Remove shells from shrimp, and devein, if desired.

Sauté shrimp in hot oil in a large skillet over medium-high heat 2 minutes or just until shrimp turn pink. Stir in garlic and next 6 ingredients. Serve with Thai Coconut Broth With Noodles.

Created date

October 2003