Thai Coconut Shrimp Stir-Fry
You can also say...
Say "OK" to go back to where you left off.
- 1¼ lbs. medium shrimp
- salt and pepper, to taste
- 2 Tbsp. olive oil
- 2 garlic cloves
- 1/4 cup Soy Vay® Island Teriyaki
- 1/2 cup coconut milk
- 1/2 cup fresh basil leaves
1.Peel and devein shrimp if necessary.
2.Season with salt and pepper.
3.Mince the garlic.
4.Heat the olive oil in a large nonstick frying pan or wok over medium-high heat.
1.Add the garlic to the pan.
2.When the garlic starts to turn golden brown, add the shrimp.
3.Sauté until the shrimp starts to turn pink and is mostly cooked through, about 5 minutes.
4.Add the Island Teriyaki sauce and coconut milk.
5.Bring to a boil and then lower the temperature to low and simmer for about 4 minutes until the sauce has reduced slightly.
6.Add basil leaves (leaving a few for garnish) and stir until wilted.
7.Garnish with sliced basil leaves. Serve immediately.