Coconut Adobo Shrimp

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  • 1 (16 ounce) can coconut milk
  • 2 tablespoons minced ginger
  • 2 medium Roma tomatoes, chopped
  • Juice and zest of 1 lime
  • 1/2 chipotle chile in adobo, minced
  • 1 pound shelled, deveined shrimp
  • 4 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup sliced almonds, toasted, to garnish


In a large skillet, heat coconut milk and ginger to boiling over high heat.
Add tomato, lime zest and juice, chipotle chileĀ and shrimp.
Reduce heat to medium and cook for 2-3 minutes or until shrimp are done.
Stir in cilantro and green onions and top with almonds.
Serve with rice or pasta.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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