Spiced Cherry Tomato, Basil & Coconut Shrimp Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: American
Ingredients
  • 1-2 Tbs coconut oil or extra-virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp turmeric or red curry powder
  • 1 red chili, deseeded and finely chopped
  • 1 garlic clove, finely chopped
  • 1 Tbs fresh ginger, peeled and finely chopped
  • ½- 3/4 lb garden fresh cherry tomatoes, mix of yellow & red, halved
  • 1 cup coconut milk
  • 1 lb raw shrimp (caught in the USA), shelled, deveined, tail on or off
  • 1 cup fresh basil leaves, hand-torn – I mix a variety of basil leaves that I have growing
  • 3-4 handfuls baby spinach leaves or tatsoi, bok choy, or pak choi leaves
  • 1 cup bean sprouts or mung bean shoots – optional
  • Salt to taste
Instructions
  1. Heat a sauté-style pan over medium heat. Add oil, cumin seeds and turmeric; gently sizzle 1 minute. Add chili, garlic and ginger; cook 1 minute. Stir in cherry tomatoes; cook 1 minute. Add coconut milk; stir and cook 2 minutes. Then add shrimp and cook 2-4 minutes until shrimp are pink and cooked through; turn off heat.
  2. Season to taste and gently stir in fresh basil, baby spinach leaves or Asian greens until wilted; add sprouts if using.
Denise's Tricks N' Tips
Denise’s note:

I eat mine just like this but it does go well over rice or noodles – enjoy!
Recipe by The Energized Body at https://theenergizedbody.com/tomato-basil-coconut-shrimp-salad/