Serves: 4
Ingredients:
- 2 lbs jumbo Shrimps, peeled and deveined
- Pinch of Sea Salt
- 2 tablespoons fresh lime juice
- 2 garlic cloves, sliced or minced
- 1 inch Fresh ginger, grated
- 2 Green onions, chopped + for garnish
- ½ tablespoon Organic Coconut oil
- Pinch of Sea Salt
- 1 tablespoon Thai Red Curry Paste
- Large iceberg lettuce leaves or any larger lettuce leaves
Garnish:
- Chopped fresh Thai basil, cilantro or parsley (optional)
- Sesame seeds
- Dry cilantro leaves
Instructions:
- Wash, peel and deveine all the shrimps, then place them in a large mixing bowl.
- Add 2 tablespoons of fresh lime juice, 2 garlic cloves, grated ginger, sea salt and green onions. Mix it well, and allow it to marinate for 15 minutes (if you marinate it longer, place it in the fridge).
- Heat Xtrema 10” Skillet for a couple minutes at medium temperature. Add ½ tablespoon of coconut oil, and let it melt.
- Add shrimps carefully in the hot oil, and cook for about 20-30 seconds on each side. Season the shrimps with pinch more of Sea Salt.
- Add 1 tablespoon or more of RED curry paste, stir to coat the shrimp, place the lid on and cook for 3 minutes; Remove from the heat, but keep the lid on until ready to be served.
- Wash the lettuce, and pat dry with paper towels.
- Garnish the sauce with sesame seeds, dry cilantro and/or Fresh cilantro, Thai basil or parsley and chopped green onions.
- Serve the shrimps in the skillet along with the lettuce and dipping sauces on the side.
NOTE
- Shrimps could be replaced with chicken breast, cut into strips.
- For the best results, use fresh shrimps.
- You may use Thai GREEN curry paste as a substitute.
