For marinade: 3 Tablespoons water 2 Tablespoons gf soy sauce 1 Tablespoon fresh ginger, chopped 1 serrano chili, seeded and minced 1 garlic clove, minced 1 1/2 pounds jumbo shrimp, peeled and deveined 1 red bell pepper, cut into 1/2" pieces
For sauce: 1 Tablespoon olive oil 1/3 cup coconut milk 3 Tablespoons peanut butter 1 Tablespoon fresh lime juice 2 teaspoons sugar 1/4 cup cilantro, chopped 4 lime wedges
Directions
For marinade: Combine all ingredients in a plastic bag and chill in refrigerator for 1 hour, turning bag occasionally.
For sauce: In a blender process coconut milk, peanut butter, lime juice and sugar until smooth. Stir in cilantro and set aside.
Heat a large skillet over high heat. Add olive oil. Remove shrimp and red pepper from marinade with slotted spoon and add to skillet. Saute 3 minutes, or until shrimp are pink.
Serve over white rice and drizzle peanut sauce over shrimp. Place remaining sauce on table for dipping.
Tips
Serve this delicious dish over white rice, our favorite is Jasmine.
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