Coconut-Lime Shrimp
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons toasted sesame oil
- 2shallots, diced
- 1 to 2jalapeño or serrano peppers, seeded if you like, minced
- 1¼teaspoons fine sea salt, plus more to taste
- 2tablespoons freshly grated or minced ginger
- 2large garlic cloves, finely grated or minced
- 1(14-ounce) can unsweetened coconut milk (1¾ cups)
- ½cup chopped cilantro leaves
- 1pound peeled large shrimp
- 1tablespoon freshly grated lime zest
- 1tablespoon fresh lime juice, plus more to taste
- 1teaspoon coconut sugar or light brown sugar
- 1teaspoon Asian fish sauce, plus more to taste
- Cooked rice, for serving
- Lime wedges, for serving
Nutritional analysis per serving (4 servings)
451 calories; 29 grams fat; 20 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 27 grams protein; 740 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
- Step 2
Stir in coconut milk, ¼ cup chopped cilantro and 1¼ teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
- Step 3
Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
- Step 4
Serve over rice, with remaining cilantro and lime wedges on the side.
Private Notes
Comments
Can someone please explain to me why the last segment of shell is kept on the shrimp? Me, I always remove it. Otherwise, you lose the meat that's at the end, which seems like a waste of good shrimp, unless you want to dig around and get sauce on your fingers to get it out. Makes no sense to me.
In an effort to add more fruits and veg to my diet, I threw in a handful of frozen mango chunks and some red and yellow peppers. Tons of cilantro and topped it off with roasted coconut chips. Thai basil flavored rice. Beautiful, colorful, and good enough for the queen. Or me.
The end of the meat isn't wasted at all if, instead of biting the shrimp off at the shell, you pull the meat out of the end of the shell -- gently, with your teeth, holding loosely onto the bit of shell like a handle. You still gain a bit of flavor from the shell and have a nicer-looking shrimp, and they're really quite easy to eat this way.
But for the cilantro, I really love this recipe! (I Am one with the "soapy" gene)... I substituted in hands full of basil, thinking ginger-garlic-basil. Worked quite well. Also use lobster base/bullion instead of fish sauce, as none in house. As my peppers weren't hot, I added a few shakes of crushed red. For the rice, toasted coriander seed and cumin into it. Really yummy meal! Hubby and I ate the whole thing... great chilly summer day meal.
Made as is with shrimp, but made a separate pan with tofu. It was delish.
Made this with 1.5 lbs of wild caught shrimp— it was one of the best dinners to ever hit our table. Few modifications but otherwise adherent to this great base recipe: seared the shrimp with ground pepper melange in butter before adding to curry, used 1 tbsp Oaktown’s Persian lime curry rub spice mix instead of the fish sauce/lime zest, and added a healthy amount of lime juice to bring out all the flavor. Also used a rather oblong onion instead of the controversial shallot. 10/10.