This coconut lime shrimp recipe is quick, easy, fresh, and goes perfectly with rice. A great weeknight meal option!
Like all good shrimp recipes, this one comes together fast. Lime juice and zest, cilantro, and basil make this taste super fresh.
I’m really into coconut milk these days. I keep making my vegan Thai sweet potato coconut curry that I posted last week, and I had a hankering for shrimp in a coconut sauce, so I whipped up a recipe for that!
Coconut and lime just go together really well. It’s one of those combos like peanut butter and jelly that just never go out of style. I used to eat PB&J straight out of the jars when I was like 4.
My mom didn’t seem too pleased about that royal mess. Not sure why that memory popped into my head right now, but I’d like to resume that habit now that I’m all grownup and can do anything I want (yeah right). 🙂
My top tip for making this is ensuring that you don’t add the shrimp in too quickly. The sauce becomes better as it reduces. If you add the shrimp in too fast, the sauce will be too watery and/or you’ll end up with rubbery shrimp.
I add the herbs towards the end so they don’t get cooked to oblivion.
I learned a tip the other day from my friend Meghan of the Fox and Briar blog that’s been life-changing already (I don’t get out much, ok?). Keep your fresh ginger in the freezer. I don’t know about you, but I always end up wasting at least some fresh ginger because I can never use it all up in time.
A bonus for keeping the ginger in the freezer is that it makes it super easy to grate. I hate grating ginger, so this was huge for me. It usually clogs up my Microplane and just becomes a mess. Not so if you freeze it. Now you know!
Do you like cooking with coconut milk? Will you try this coconut lime shrimp recipe?
Coconut Lime Shrimp
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons shallot chopped finely
- 3/4 pounds medium shrimp peeled & deveined
- 3 cloves garlic minced
- 1 tsp grated ginger
- 1/4 cup vegetable broth or water
- Juice & zest of 1 lime
- 1 (13.5 ounce) can full fat coconut milk
- 1 teaspoon brown sugar
- 1/2 cup fresh cilantro chopped
- 6 large leaves fresh basil torn
- Salt & pepper to taste
- Cooked rice (optional)
Instructions
- If you're making rice with this, cook it according to package directions.
- Add olive oil to a skillet on medium-high heat. Sauté the shallot for about 5 minutes, stirring occasionally, until it's lightly browned.
- Add the garlic and ginger to the pan and cook for about a minute, until fragrant.
- Add the broth, lime juice and zest, coconut milk, and brown sugar. Simmer for 10 minutes.
- Add the shrimp, cilantro, and basil, and cook for another 5 minutes or until the shrimp are cooked through (don't overcook). Season with salt & pepper as needed.
- Serve immediately.
Recipe Notes
- Serving size really depends on how much shrimp you have vs. rice (I'd say it serves 2-4). If you serve 4 people, they will get about 6 shrimp each (based on a typical 3/4 lb. bag of 31-40/lb. size shrimp).
- I encourage you to adjust this recipe to your personal tastes. Give the sauce a try before you add the shrimp and add more lime juice, sugar, or salt & pepper if needed.
sue | theviewfromgreatisland says
March 27, 2017 at 8:34 AMYou just can’t go wrong with these incredible flavors, you could even leave out the shrimp and I’d be happy as a clam!!
Natasha says
March 27, 2017 at 9:11 AMAw thanks, Sue!! 🙂
Joanne : No Plate Like Home says
March 28, 2017 at 12:33 PMGreat tip on freezing ginger. I always seem to trash my old ginger. I am a shrimp lover and this recipe sounds delicious.
Natasha says
March 28, 2017 at 1:30 PMThank you!! I was super happy when I heard it.
Jamie Holifield says
April 1, 2017 at 9:55 PMWould chicken be a suitable substitute? Shellfish allergy in the household.
Natasha says
April 1, 2017 at 10:01 PMI don’t see why not, Jamie. Just make sure to cook the chicken longer in the sauce. 🙂
Victoria says
April 4, 2017 at 5:32 PMThis looks amazing I can’t wait to try it! What size can of coconut milk are you using?
Natasha says
April 4, 2017 at 6:48 PMThank you! I hope you love it. It’s 13.5 oz – just updated the recipe 🙂
Federica says
May 18, 2017 at 3:36 AMCan i use frozen schrimps? If yes…. Should I follow the same cook time of the recepe?
Natasha says
May 18, 2017 at 6:43 AMRun the shrimps under cool water to thaw them first. Then cook them as directed. Hope you enjoy the recipe!
Lorraine says
May 24, 2017 at 9:12 PMThis was wonderfully delicious! It was just as good as leftovers too. I served it with Cilantro Cauliflower Rice, just perfect together. Quick and easy too, a new favorite!
Natasha says
May 24, 2017 at 9:48 PMYay! I’m so pleased to hear that. Thanks for taking the time to write a comment! 💜💜
Sammie says
June 7, 2017 at 2:56 PMThis recipe is music to my tastebuds. I love lime & coconut together and will also pop my fresh ginger in the freezer first thing tomorrow. Pinned, I absolutely have to make this.
Natasha says
June 7, 2017 at 3:42 PMThanks, Sammie!! The ginger trick is a good one… it seriously changed my life hahaha. I hope you like the recipe!
Eileen Corah says
January 29, 2019 at 6:18 PMI made this tonight for my husband and I – wow! Love it ☺️ Really nice flavours and looks very pretty.
I’ll make a bigger batch next week when the kids are over.
👍🏻👍🏻💐
Natasha says
January 29, 2019 at 7:26 PMThat’s awesome!! I am so happy you enjoyed the recipe! 🙂