Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
¼tspRed Chili Flakes
½Onion (peeled and sliced)
½Red Bell Pepper (seeded and sliced)
½Orange Bell Pepper (seeded and sliced)
½Yellow Bell Pepper (seeded and sliced)
46tbspFish Sauce (to taste)
2tbspLime Juice (about 1/2 large lime, squeezed)
2tbspBasil Leaves (chopped)
1Green Onion (chopped)
1Jalapeno Pepper (optional)
Peel and de-vein shrimp. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and set aside to let marinade for 10 Minutes.
Heat a 12-inch skillet over medium-high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 Minutes. Transfer the peppers and onion to a bowl.
In the skillet, add 1 tablespoon of oil and cook half of the shrimp for 2 Minutes, then flip and cook for another 2 Minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
In another bowl (or 4 cup measuring cup) mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 Minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat.
Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.