Spicy Coconut Shrimp and Zucchini Spaghetti
What a nice day for Coconut Shrimp!
1 tablespoons canola oil
1 teaspoon chopped fresh garlic
1/4 teaspoon of crushed red peppers
2 Zucchinis (Sliced into thinner strips resembling spaghetti.)
1 cup of mushrooms
1/2 a Bell pepper
1 1/2 cup coconut milk
1/4 chicken broth
2 teaspoon soy sauce
1/4 cup half-and-half
1 pound raw, peeled, and deveined medium shrimp
2 tablespoons fresh cilantro leaves, for garnish
Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
Add zucchinis, mushrooms, stir in the half-and-half and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.“One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf