Speedy Coconut-Curry Shrimp Skillet

• 1 1/2 pounds raw medium shrimp, peeled and deveined
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons canola oil
• 2 garlic cloves, minced (about 1/2 Tbsp.)
• 1 tablespoon minced fresh ginger (from 1 2-in. piece)
• 3 tablespoons red curry paste
• 1 (13.66-oz.) can unsweetened coconut cream, well-shaken and stirred
• 2 tablespoons fresh lime juice (from 2 limes)
• 1 (8-oz.) pkg. rice vermicelli, cooked according to package directions
• 1/4 cup chopped dry-roasted peanuts
• 1/4 cup chopped cilantro leaves
• 1/4 cup chopped scallions, green and light green parts only (from 2 scallions)
• 1/4 cup chopped fresh basil
• 1 lime, cut into quarters

1. Toss shrimp with salt and pepper in a medium bowl. Heat oil in a large skillet over medium-high. Add shrimp, and cook, stirring occasionally, until shrimp are opaque, about 1 minute. Add garlic, ginger, and curry paste, and cook, stirring often, until fragrant and lightly browned, about 30 seconds. Whisk in coconut cream and lime juice, and cook, whisking constantly, until sauce slightly thickens, about 1 minute.
2. Spoon shrimp over vermicelli noodles, and top with peanuts, cilantro, scallions, and basil. Serve with lime wedges.

shrimp, kosher salt, black pepper, canola oil, garlic, fresh ginger, red curry, unsweetened coconut cream, lime juice, rice vermicelli, peanuts, cilantro, scallions, fresh basil, lime

Taken from www.myrecipes.com/recipe/speedy-coconut-curry-shrimp-skillet (may not work)