Coriander Shrimp In Coconut Milk
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 2cloves garlic, peeled and minced
- 2medium jalapeno peppers, seeded and minced
- 1cup white wine
- 1½cups unsweetened coconut milk
- 1tablespoon finely minced fresh ginger
- 2teaspoons kosher salt
- Freshly ground pepper to taste
- 1pound large shrimp, peeled and deveined
- 1teaspoon grated lemon zest
- 1tablespoon fresh lemon juice
- ¼cup chopped fresh coriander
Nutritional analysis per serving (4 servings)
350 calories; 22 grams fat; 17 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 643 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 a large skillet over medium heat. Add the olive oil, garlic and jalapenos and saute for 15 seconds. Add the wine, raise the heat slightly and simmer for 5 minutes.
- Step 2
Stir in the coconut milk, ginger, salt and pepper. Simmer slowly for 2 minutes. Lower the heat so the liquid is just below a simmer. Add the shrimp and cook until just cooked through, about 5 minutes.
- Step 3
Stir in the lemon zest, lemon juice and coriander. Serve immediately over cooked Basmati rice.
Private Notes
Comments
We've been making this for years, for ourselves and guests, and it always gets raves! The only change I make is to cut the liquids by half. Crunchy barely-cooked snow peas are a great complement.
this was great; a lot of liquid. I served it over quinoa. Would be great with other other fish; seafood as a stew.
We've been making this for years, for ourselves and guests, and it always gets raves! The only change I make is to cut the liquids by half. Crunchy barely-cooked snow peas are a great complement.
Excellent as written, except that need to reduce salt. 1 tsp would be enough.
I agree--forgot to say so in my comments (now 3 years ago)
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