I love this Coconut Lime Shrimp recipe because even though it is simple, it is so, so delicious. A can of coconut milk + a few magic ingredients really creates a depth of flavor in this dish. Scoop it over a pile of fluffy basmati rice for a dinner ready in 30 minutes or less.
My new favorite thing to do at restaurants is flip through the menu and say "I could make that, I could make that..." I got this from my mom. It makes it rather annoying to eat out with me. But for real, why would I order something I can make at home? This dish tastes restaurant quality but is easy and straightforward for anyone to make at home. You're chopping things, you're heating things together in a pan, and you're tossing shrimp in and flipping them over once. You got it.
Even though you add a dash of brown sugar to the coconut milk, the ginger, garlic, and shallots keep this dish from becoming overly sweet. Finished with a burst of fresh lime juice and cilantro, it's like you ordered it on Friday night at the hottest restaurant in town. Next time you go out to eat, you'll be saying, "I did make this!"
Coconut Lime Shrimp
Makes 2 servings
Other recipes with these ingredients: Shrimp: Easy Shrimp Scampi or Coconut Shrimp with Mango Dipping Sauce // Coconut milk: Chickpea Chicken Curry or Coconut Lemongrass Salmon // Cilantro: Easy Chicken Enchiladas or Crispy Chicken Lettuce Wraps with Peanut Sauce
Prep time: 20 minutes
Cook time: 10 minutes
Total Time: 30 minutes
- 2 servings of shrimp (10-15 depending on your appetite, defrosted if previously frozen)
- 1/2 shallot, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 1 tablespoon brown sugar
- 1 can of coconut milk
- Juice of 1 lime
- Cilantro, for garnish
- Salt & pepper, to taste
- Oil, for sautéing
- Rice (for serving, optional)
Dietary Substitutions Dairy Free
Not vegetarian- or vegan-friendly
PREP YOUR SHRIMP
1. Peel & devein your defrosted shrimp (if necessary - it's always better to buy peeled and deveined shrimp in your frozen fish section, just to save yourself the time & hassle!)
MAKE THE SAUCE
2. Dice 1/2 shallot and 2 cloves minced garlic.
3. Add 1 tablespoon of oil to a pan and let it heat up.
4. Add the shallot and garlic to the pan and sauté for 1-2 minutes.
5. Add 1 teaspoon ginger to the pan and stir.
6. Add the can of coconut milk and whisk if necessary.
7. Add 1 tablespoon brown sugar to the coconut milk mixture.
ADD THE SHRIMP & FINISH
8. Add the shrimp to the bubbling sauce mixture. Cook for about 4 minutes, and then flip over to the other side.
9. Cook shrimp for another 4 minutes or so. Check for doneness (shrimp should be pinkish white and opaque when cut in half)
10. Add juice of 1 lime to the pan.
11. Serve over rice with a generous scoop of sauce and garnish of cilantro.
Lunch tomorrow, Storing, & Extra Ingredients
LUNCH TOMORROW - There are some recipes that I look forward to more on the second day, and this is one of them. The sauce soaks into the rice and everything just tastes SO GOOD and yummy.
STORING - Store in an airtight container in the fridge for 3-4 days. Enjoy as soon as possible given that you have seafood, which is always the best closest to the day you cooked it!
EXTRA INGREDIENTS - If you have extra shrimp my absolute favorite (and easiest) shrimp recipe is Easy Shrimp Scampi. You can also store shrimp in single serving freezer packs (Read how at Why Every Millennial Needs a FoodSaver) if you're not ready to use them right away.