Bangkok Shrimp with Mushrooms

As part of the "merging of items", Josh contributed a fantastic Wok Recipes book. We both have been wanting to cook with shrimp for a while, so this recipe definitely stood out. Cooking with a wok is one of my favorite things to do, mainly because dinner is done in a matter of minutes. So, after making some tweaks of our own, I think we created the perfect Bangkok Shrimp recipe. Enjoy!

Ingredients

1 pound large raw shrimp, shelled and deveined, tails removed
1/2 pound sliced mushrooms

1 can white corn, drained

3 green onions, cut diagonally into 1-inch strips

3 cloves garlic, minced

1 TBSP fresh ginger, minced

1 cup chopped carrots

Thai Coconut Wok Sauce (see recipe below)

chopped cilantro, to top

Chopped peanuts, to top

Rice, to serve over 


Thai Coconut Wok Sauce ingredients

3/4 cup light coconut milk (I used Thai Kitchen)

1/4 cup sherry vinegar

1/4 cup ketchup

1 TBSP GF Tamari Soy Sauce

1 tsp chile sauce
1 tsp garlic powder

Preparation Instructions

Combine the mushrooms, garlic, and ginger; combine the corn, green onions and carrots.

Heat a wok over the highest heat possible. Add some cooking oil to the center of the wok and roll the oil quickly around the bottom one third of the wok. Do this quickly so the oil does not begin to smoke heavily. 

When it just begins to smoke, add in the shrimp and stir fry until they turn slightly pink about 1 minute. 

Transfer to a plate and return the wok to a high heat. 

Add some more oil, if needed. When it is hot, add the mushroom mixture and stir fry until the mushrooms begin to soften. Add the corn mixture and stir fry 30 seconds. Pour in the sauce and return the shrimp to the wok. Stir and toss until the sauce glazes the food, about 30 seconds. 

Serve over rice. Top each serving with some fresh cilantro and chopped peanuts.