Thai Shrimp Stir-Fry
Ingredients
- 1 Ib wild caught shrimp- peeled (skins saved)
- 1 red bell pepper- seeded and sliced
- 1 red onion- sliced
- 1 bunch of asparagus- roughly chopped
- Juice or 1 lime
- 1 can of coconut milk
- 1 tbsp fish sauce
- Green onion, mint, red chili, Thai basil for garnish
Marinade:
- 1 stick lemongrass- sliced
- 2 cloves garlic- sliced
- 1 red chili- seeded and sliced
- 1/4 cup green onion- sliced
- 1/2 bunch cilantro- chopped
- 2 tbsp fish sauce
- 1 tbsp honey
Instructions
- Place shrimp skins in a pot of boiling, filtered water. Simmer on medium for 15 minutes. Discard the shells and save the broth.
- Place the ingredients for the marinade in a food processor. Blend the ingredients together. Pour the marinade over the shrimp and marinate in the refrigerator for 30 minutes.
- In a large pan, add avocado oil over medium heat. Add red onion, asparagus, and red pepper. Sauté for a few minutes.
- Add the shrimp and marinade and let the mixture simmer until the shrimp is pink and cooked. Pour in fish sauce and coconut milk. Let the mixture simmer for 15 minutes.
- Garnish with mint, cilantro, Thai basil, and green onions. Serve with a side of white rice.