Coconut-Lime Shrimp

Name: Coconut-Lime Shrimp
Total time: 25 min
Ingredients: 2 tablespoons toasted sesame oil; 2 shallots, diced; 1 to 2 jalapeño or serrano peppers, seeded if you like, minced; 1 1/4 teaspoons fine sea salt, plus more to taste; 2 tablespoons freshly grated or minced ginger; 2 large garlic cloves, finely grated or minced; 1 (14-ounce) can unsweetened coconut milk (1 3/4 cups); 1/2 cup chopped cilantro leaves; 1 pound peeled large shrimp; 1 tablespoon freshly grated lime zest; 1 tablespoon fresh lime juice, plus more to taste; 1 teaspoon coconut sugar or light brown sugar; 1 teaspoon Asian fish sauce, plus more to taste; Cooked rice, for serving; Lime wedges, for serving

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Total: 25 minutes

Servings: 3.5

Author : Melissa Clark

cilantro coconut milk jalapeno

Instructions

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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, 1/4 cup chopped cilantro and 1 1/4 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.

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