Coconut-Lime Shrimp Stir Fry

"You put the lime in the coconut and drink them both up..."

I couldn't stop singing that song when I was making this yummy dinner tonight! I have been craving Bajio's Pineapple Shrimp Salad lately, but alas... There are no Bajio restaurants in Colorado. This is only the second time I've cooked shrimp, but my family all liked it, so stay tuned for more shrimp recipes! This is a quick and easy meal that takes less than 15 minutes to make. Recipe & picture by me...

     Hot cooked orzo pasta or rice

     1 red pepper, diced

     1 medium zucchini, diced

     1 Tbs. ginger root, peeled and finely diced

     1 Tbs. garlic, finely diced

     1 cup fresh mushrooms, diced

     1 pound shrimp, cooked and deveined, tails removed*

     1/2 cup coconut milk

     2 tsp. cornstarch

     Salt & pepper, to taste

     Juice of 1 lime

     Chopped cilantro for garnish (optional)

Boil water and cook orzo or rice while you are making the stir fry.

Dice all vegetables and have them ready to add to the wok. Heat 1 Tbs. of oil in a wok or deep sauté pan. When the pan is very hot, add diced pepper, zucchini, ginger and garlic. Cook for about 3 minutes, stirring often. Add mushrooms and shrimp and cook another 3 minutes. Mix the cornstarch into the coconut milk until smooth and pour over stir fry. Stir and cook until the coconut milk thickens slightly. Squeeze lime juice over the top and season with salt and pepper. Garnish with cilantro and serve over hot orzo or rice.  Serves 4-5.

*I used a bag of frozen cocktail shrimp.