Ingredients

• 24 uncooked large shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely diced red onion
• 3 cloves garlic, minced
• 2 teaspoons freshly grated gingerroot
• 1 lime, juiced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
• 1 cup chicken broth
• 1/4 teaspoon crushed red pepper flakes
• 1 (14 ounce) can coconut milk
• 1 tablespoon fish sauce
• 8 leaves Thai basil, chopped
• 1 teaspoon curry powder
• 1/4 cup chopped fresh cilantro (optional)
• 1 lime, quartered (optional)

Instructions

1. Sprinkle shrimp with salt and cayenne pepper.
2. Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
3. Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
4. Serve with a lime wedge and garnish with cilantro, if desired.