Spiced Cherry Tomato, Basil & Coconut Shrimp Salad
Author: Denise Costello
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
- 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.
- 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!
I eat mine just like this but it does go well over rice or noodles – enjoy!