Creamy Coconut Shrimp Skillet

This easy weeknight dinner took less than 30 minutes when everything is prepped ahead of time. That’s the secret 🤫 chop your veggies and make your sauces ahead of time for a fast dinner during the week. Super versatile as well! You can switch out proteins and the noodles like I did.

SERVES 4

Ingredients:

• 1 lb. peeled and deveined large shrimp, tails removed

• ¾ tsp. kosher salt, divided

• ¼ tsp. black pepper

• 3 Tbsp. olive oil, divided

• ¾ cup fresh corn kernels (from 1 cob)

• ½ cup diced red bell pepper

• 1 medium shallot, minced

• 2 garlic cloves, minced

• 2 Tbsp. Thai red curry paste

• 1 (13.5-oz.) can coconut milk

• 2 Tbsp. NAKANO Natural Rice Vinegar

• 3 Tbsp. fresh chopped basil leaves

• Cooked rice, rice noodles for serving (optional) or palmini noodles.

Instructions:

1. Pat shrimp dry with a paper towel and season evenly with ¼ tsp. salt and black pepper.

2. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Arrange shrimp in skillet and cook for 3 minutes, until nicely seared.

3. Flip, and cook 1 more minute until shrimp is cooked through. Transfer to a plate. Reduce heat to medium and add remaining 1 Tbsp. oil.

4. Add corn, bell pepper and shallots; cook 4 to 5 minutes, until soft.

5. Add garlic and red curry paste; cook 2 more minutes.

6. Add coconut milk, rice vinegar, and remaining ½ tsp. salt; gently simmer mixture for 5 minutes.

7. Stir in basil and add shrimp back to skillet: toss in sauce.

8. Let cook 1 more minute to rewarm shrimp. Serve over rice or rice noodles. Enjoy!