Coconut Lime Shrimp
This coconut lime shrimp recipe is quick, easy, fresh, and goes perfectly with rice. A great weeknight meal option!
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons shallot chopped finely
- 1 pound medium shrimp peeled & deveined
- 3 cloves garlic minced
- 1 teaspoon grated ginger
- 1/4 cup chicken or vegetable broth
- 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.
Notes
- 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.
- I recommend Thai Kitchen coconut milk. It's less watery than some other brands I've tried.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 347kcal | Carbohydrates: 6g | Protein: 26g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 286mg | Sodium: 950mg | Potassium: 349mg | Fiber: 1g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 11mg | Calcium: 186mg | Iron: 6mg
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