Step 1

Combine all caramel sauce ingredients in a medium size bowl and stir to combine. Set aside.

Step 2

Combine all rub ingredients in a small bowl and stir to combine.

Step 3

Pat the shrimp dry and spread it out on a plate or pan that has been lined with a sheet of parchment paper. Sprinkle half of the rub evenly over the shrimp then turn each one over and sprinkle the remaining rub on the other side.

Step 4

In a large nonstick skillet melt the coconut oil over medium heat until nice and hot. Add the shrimp and spread out to a single layer. Cook for 1-1 ½ minutes or until just beginning to curl, then flip to the other side and cook for another minute until pink all over. Remove the shrimp from the pan to a clean plate.

Step 5

Add the 1 tablespoon of butter to the pan and cook over medium low heat until melted. Add the garlic and ginger and cook for 1 more minute, stirring frequently. Then add the reserved caramel sauce and bring the mixture to a boil.

Step 6

Cook for 7-10 minutes, stirring frequently, until the sauce is thickened and syrupy. Turn off the heat and add the shrimp, stirring gently to coat the shrimp with the caramel mixture. Serve with jasmine or basmati rice and the pineapple basil salsa.

Step 7

While the sauce is simmering, prepare the salsa by combining the lime juice and honey in a medium size bowl. Stir to combine then add remaining salsa ingredients and stir gently. Taste add additional lime juice or honey if preferred.

Step 8

Serve with jasmine or basmati rice, ramen or rice noodles, lime wedges and a generous scatter of fresh basil, either Thai basil (preferred) or regular sweet basil. For a unique twist, it’s also delicious over polenta!

Step 9

Sometimes we also add a scatter of salted peanuts or cashews for a crunchy topping, so good!