Some of the best recipes are happy accidents. This Creamy Red Chili Shrimp Stir Fry recipe (which is dairy-free and gluten-free) exists because yours truly forgot her reading glasses before she headed to the grocery store one day …
Creamy Red Chili Shrimp Stir Fry – Plan B
Many of the recipes on this blog are favorites my children grew up with. But now that I’ve been an an empty nester for a couple years now, there are an equal (and growing) number that they haven’t eaten … YET.
During a recent weekend when my daughter was home from college, I set out to make her the most popular recipe on my blog — Red Thai Curry Gnocchi. I was excited to make it for her, and she was excited to try it. Before I pulled out my favorite cast iron skillet, I did a quick check to make sure I had all of the ingredients on hand. Yep! Full speed ahead …
Except when I opened the red curry paste that my recipe calls for, it didn’t look like it normally does. Hmmm. Didn’t smell like it either. Hmmm. Didn’t taste like it either. What’s going on!? I put my reading glasses on and took a closer look at the small jar. Oops. The label, in smallish print, said “Roasted Red Chili Paste.” When I was at the store earlier in the week, I clearly had grabbed the wrong red container … which looked exactly like the right one (without my readers on).
So, I tasted it again. Hmmm … definitely NOT red thai curry paste. But ok, I can adjust and make something a little different. So I did … and it was delicious. However, it cried out for shrimp, rice and a couple other changes the next time I made it. Which brings me to the recipe below. It’s a happy accident … and another example life has given me of how rolling with the punches and embracing “Plan B” brings many unexpected rewards.
This dish is quick and easy to make. Everything except the rice is made in one pan. This would also taste delicious with quinoa.
NOTE: the roasted red chili paste this recipe calls for has a small amount of peanut in it, so please don’t use it if anyone you’re feeding has a peanut allergy.
Pin it/save it and make it sometime soon! Please let me know if you do (or send me comments or questions)!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 12 oz cooked, peeled and deveined shrimp
- 1/2 cup sliced mushrooms
- 1 shallot, chopped
- 2 cloves of garlic, minced
- 1 tomato, chopped
- 1 can sliced water chestnuts
- 1 1/2 Tbsp roasted red chili paste
- 1/2 tsp gluten-free soy sauce
- 1/4 tsp chili powder
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 1 can full fat coconut milk
- lime
- fresh cilantro
- 2 cups your favorite cooked rice (or quinoa)
Ingredients
|
|
- Heat the olive oil in a large skillet, then add the shallots, garlic and mushrooms and saute for 2-3 minutes
- Add the tomatoes, water chestnuts, chili paste and spices
- Add the cooked shrimp and toss to coat and warm (note: if you didn't buy cooked shrimp, you'll need to cook it now for 2-3 minutes until it's opaque, rather than just tossing to warm it)
- Add the coconut milk and cook until it bubbles slightly, then turn down to low
- Add fresh chopped or torn cilantro and any additional salt and pepper as desired
- Serve over cooked rice (or quinoa) and garnish with fresh lime juice and cilantro
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© Kitchen Gone Rogue. www.kitchengonerogue.com
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