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.
This was a great dish. We substituted the rice with Cauliflower rice. This was a good sub, but because the Cauliflower Rice was straight out of the fridge we did have to let it simmer longer.
I made this exactly as the recipe called for except I use one slice of a medium onion rather than the shallots. Excellent recipe and quick to make once everything is prepped. We used 8 oz. of shrimp and and had enough leftover sauce to add another 8 oz of shrimp for tomorrow's dinner for 2. Thank you Melissa Clark for another winning recipe! Will make this regularly.
Saved straight to my favorites. I highly recommend switching out the jalapeno peppers for thai birds eye chilis if you can get them (3 was plenty spicy for us) the flavor is perfect. We also used a generous amount of both cilantro and thai basil and would definitely do that again. I took another reviewers suggestion to add sweet peppers with the onions, and the light coconut milk option is very yummy. Served with buckwheat soba noodles. Easy, healthy, so good!
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