Ingredients
2tbspvegetable oil
2lbshrimp,(13-15 count) peeled and deveined
7ozcoconut milk,(½ can)
⅓cupcreamy peanut butter
2tbsplow sodium soy sauce
2tbsphoney
1tbsprice wine vinegar
1tbsplime juice
½tspsesame oil
3clovesgarlic,minced
1tbspginger,minced
cilantro,for garnish
Preparation
Add the oil to a large skillet on medium-high heat.
Add the shrimp to the pan, cooking on each side for 1 to 2 minutes.
Remove the shrimp from the pan and set aside.
Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic, and ginger to the pan and let reduce for 5 minutes.
Add the shrimp back to the pan to coat.
