This recipe also works for chicken or vegetables! *You can also use coconut milk. I found that the coconut cream yielded a creamier sauce. If you are grilling, grill the shrimp and then add to the sauce.
1 to 3serrano chilesfinely diced (depending on desired heat level)
2tablespoonscoconut oil
1 to 2cupscoconut cream*canned*
Fresh mint leaves and cilantro leavesfor garnish
Lime wedgesfor garnish
Instructions
Place prepped shrimp in a medium bowl, and season generously with salt and pepper. Add the ginger, garlic, turmeric, ground cumin, tamarind paste, fish sauce and serrano chiles, and mix to coat well. Let sit and marinate for 5 to 10 minutes.
Heat coconut oil in a wide skillet over medium-high heat. Add the shrimp in a single layer within the pan and cook for about 1 to 2 minutes. Flip the shrimp over and add the coconut cream and mix together. Start with 1 cup of coconut cream and add another cup if needed*. Continue to cook for a few more minutes, or until shrimp have turned pink.
Taste sauce and adjust seasoning if needed. Transfer to a serving dish, garnish with the mint and cilantro and serve, with lime wedges on the side. Serve over brown or jasmine rice or cauliflower rice. Enjoy!