Thai Style Shrimp

Another delicious and spicy variation on the world’s favorite crustacean (I am officially declaring it as such. I even spelled it right on the first try). This recipe is tweaked from one from Thailand.

Ingredients:

16 ounces (450 g) raw shrimp, peeled and deveined

2 small shallots, diced

1/2 teaspoon (2 mL) cayenne pepper

1/2 teaspoon (2 mL) Thai chili, chopped (if not available, use red chili flakes)

1 teaspoon (5 mL) celery salt

1/2 teaspoon (2 mL) pink Himalayan salt

1/2 teaspoon (2 mL) white pepper

1/2 teaspoon (2 mL) garlic powder

1/2 tablespoon (7.5 g) chives, chopped

1/2 tablespoon (7.5 g) cilantro, chopped

2 teaspoons (10 mL) coconut oil, divided

Cooking It:

Combine 1 teaspoon (5 mL) coconut oil and all the ingredients and marinate in the refrigerator for 30 minutes. This gives you a chance to file your nails or read those emails that you happen to never get around to reading. In a skillet, add the remaining oil and the shrimp. Cook until the shrimp is pink, about 15 minutes. Serve with jasmine rice.