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Ingredients34 m servings 547 cals
Original recipe yields 4 servings
- Heat Melt(R) in large skillet over medium heat until very hot, about 3 minutes. Stir in ginger, garlic, scallions, and jalapeno; cook, stirring constantly, until very fragrant, about 2 minutes. Stir in zest, fish sauce, salt, pepper, coconut milk, lime leaf, and tomatoes. Cook until reduced slightly, about 8 minutes.
- Stir in shrimp, continue cooking until shrimp is pink and just cooked through, about 5 minutes. Serve atop plain rice; finish with fresh lime juice, cilantro, and sesame chili oil.
- Created by Mark Graham, Professional Chef
Per Serving: 547 calories; 28.7 g fat; 13.2 g carbohydrates; 59.7 g protein; 518 mg cholesterol; 1251 mg sodium. Full nutrition
ReviewsRead all reviews 2
This recipe has a good basis. I changed a few things based on what I had available. I used regular margarine, white onion instead of scallions and ginger spice. I also made it with noodles as a...