1tsptapioca starch(for thickening, can sub corn or arrowroot starch)
For topping (optional):
chopped cilantro or basil
red chili flakes
Instructions
Prep shallot, garlic and basil as noted. Set aside.
Rinse shrimp with water. Place shrimp on a paper towel to dry and pat dry to remove excess moisture. Set aside.
Mix the creamy coconut sauce ingredients together in a bowl or large measuring cup. Whisk to mix.
Heat a large pan over medium heat and add sesame oil. Once hot, add in the garlic and shallot. Cook, stirring frequently, until they begin to soften, about 3-4 minutes.
Turn heat to medium-low. Give the creamy coconut sauce a whisk to mix and pour it into the pan with the garlic and shallot. Simmer, stirring frequently, until the sauce warms and thickens, about 2-3 minutes.
Add the shrimp and basil into the pan and stir to mix it in with the sauce. Simmer the shrimp in the sauce to cook for 3-5 minutes or until fully cooked. Stir shrimp occasionally while cooking to cook on both sides.
Remove from heat and serve. Top with optional toppings as desired.