Green Chili Thai Style Shrimp

Name: Green Chili Thai Style Shrimp
Cook time: 25 min
Total time: 25 min
Yield: 2-3
Ingredients: 2 tbsp olive oil, divided; 1 lb. red Argentine shrimp, defrosted; Salt and pepper to taste; 5-6 mini peppers, sliced; 2 cloves garlic, minced; 4 tbsp Thai style green chili sauce, or more to taste; 3/4 cup coconut cream; 2 tbsp chopped cilantro leaves

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Ingredients

2 tbsp olive oil, divided
1 lb. red Argentine shrimp, defrosted
Salt and pepper to taste
5-6 mini peppers, sliced
2 cloves garlic, minced
4 tbsp Thai style green chili sauce, or more to taste
3/4 cup coconut cream
2 tbsp chopped cilantro leaves

Directions

Pat dry the shrimp and season both sides with salt and pepper
In a large skillet over medium heat, add 1 tablespoon of olive oil. Let the shrimp cook for 2-3minutes per side or until they are cooked through
Remove shrimp from heat and set aside
Add the other tablespoon of olive oil to the skillet over medium heat. Add the peppers and let cook for 3-4 minutes, stirring frequently
Add the garlic and let cook for 40 seconds, stirring frequently so it doesn’t burn. Add the Thai style green chili sauce and coconut milk. Reduce heat to medium low and let simmer for about 5-6 minutes. Stirring occasionally
Add the shrimp back in a let simmer an additional 1-2 minutes
Top with cilantro and enjoy!

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Are wooden spatulas safe for nonstick pans?

Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

Will it absorb flavors or smells?

Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

If you do notice a scent

1. Lemon-salt scrub – Cut a lemon, sprinkle coarse salt on the spatula, and rub. The mild acid + abrasion lifts any surface oils.

2. Rinse & dry – Wash with warm water, mild soap, towel-dry thoroughly, and stand it upright to finish air-drying.

3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

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How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)