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- If the shrimp are frozen, thaw them according to the package instructions. Pat them dry with paper towels.
- Sauté Shrimp:
- In a large skillet or wok, heat coconut oil over medium-high heat. Add shrimp and cook for 1-2 minutes per side until they turn pink. Remove shrimp from the skillet and set aside.
- Sauté Aromatics:
- In the same skillet, add a bit more coconut oil if needed. Sauté minced garlic and chopped onion until softened and fragrant.
- Add Vegetables:
- Add sliced red bell pepper to the skillet and cook for another 2-3 minutes until the peppers are slightly tender.
- Create Sauce:
- Pour in the coconut milk, fish sauce, soy sauce, brown sugar, and lime juice. Stir to combine and bring the mixture to a simmer.
- Return Shrimp:
- Add the cooked shrimp back to the skillet. Allow the shrimp to simmer in the coconut milk mixture for an additional 3-4 minutes, ensuring they are fully cooked.
- Season:
- Taste the sauce and adjust the seasoning with salt and pepper according to your preference.
- Serve:
- Serve the shrimp and coconut milk mixture over cooked rice.
- Garnish:
- Garnish with fresh cilantro before serving.
Enjoy your delicious shrimp with garlic and coconut milk! This dish is full of flavor and pairs well with rice or noodles.
