Ingredients
- 1/2 pound of Raw Peeled Jumbo Shrimp
- 2 cups of Coconut Cream
- 1/2 cup of Jalapeno (sliced)
- 2 tbsps of Garlic (minced)
- 2 tbsps of Onions (minced)
- 2 tbsps of Red Bell Pepper (minced)
- 1 small Lemon
- 1 handful of Parsley (chopped)
- Paprika, Salt & Black Pepper
Instructions
- Saute the shrimps in Olive oil for about 3-5 minutes, flipping the shrimps halfway through the cooking time. Season with paprika, salt, and black pepper. Be careful not to overcook the shrimps so you don't end up with rubbery shrimps.
- Once cooked, remove the shrimps from the pan and set aside.
- Add a knob of butter to the same pan and saute the onions for about 2-3 minutes till translucent and fragrant.
- Add the minced Garlic, Jalapenos and red bell peppers. Saute for 1 minute.
- Add the coconut cream to the pan, stir and let simmer on low for 5 minutes. Season with salt, black pepper, and the juice of one lemon.
- Return the shrimps to the pan and stir to coat the shrimps with that deliciously spicy sauce.
- Finish up with a handful of chopped parsley and serve over a bed of steamed basmati rice.
- Enjoy!