Millennial Grocery Guide
Coconut Lime Shrimp Recipe
How this guide works: Ingredients are broken down into approximate location in the grocery store, by order that you'd usually purchase them (produce, then seafood action, over to the dry goods aisles). There is also a cost of ingredients scale ranging from $ (very cheap) to $$$$ (extremely expensive - I'm not sure any of my recipes even have an ingredient like this yet).
About Millennial Staples: These are items you should always keep stocked in your fridge, freezer, or pantry. It will make throwing together a quick dinner easy and simplify grocery shopping. It allows you to purchase food on sale, and all these items are extremely unlikely to go bad before you use them!
- Oil - canola or olive oil work well, for sautéing the aromatics (shallots and garlic)
- Salt & pepper
- 1 shallot $ Millennial Pantry Staple Shallots are a secret weapon in the kitchen. Similar to an onion, shallots are smaller and somehow sweeter. They add a lot of depth to a dish and I recommend keeping one in your pantry for a little extra OOMPF to a dish!
- 1 bulb garlic (you'll just need 2 cloves) $ Millennial Pantry Staple
- 1 knob fresh ginger $ Millennial Freezer Staple Fresh ginger really makes a difference in a dish. It's something that is hard to use up in one sitting though, so I store mine in the freezer. This actually makes it EASIER to use becuase I use my cheese grater to grate fresh ginger for any recipe I need - and it's way easier to do this when the ginger is frozen. #lifehack
- 1 bunch cilantro $ Even though it's hard to use a whole bunch of cilantro at once, the .99 cents on a bunch is worth it if I can find 2-3 dishes to use it up in within a week (think tacos, enchiladas, lettuce wraps, homemade guac, salsa, shakshuka, and more).
- 1 lime $ Millennial Fridge Staple This is a fridge staple so you always have access to or margaritas. and this sauce. But mostly maragaritas.
- 10-15 jumbo shrimp, frozen & raw $$ Millennial Freezer Staple I buy shell-on, partially-deveined, frozen, raw shrimp. The majority of shrimp sold in U.S. supermarkets has already been frozen (like most seafood purchases for budget-conscious shoppers, it makes more sense to buy frozen seafood). Therefore, it's best to buy frozen shrimp from the store and handle the defrosting yourself - this leads to the best price, quality, and food-safety practices. I used to buy pre-cooked frozen shrimp but since switching to raw shrimp I can definitely confirm that raw shrimp leads to much better taste and texture when defrosted and cooked. While it's easier to cook with jumbo shrimp (it will say 16-25 count on the bag, referring to the number of shrimp per pound) just because it minimizes the number of shrimp you need to bread and coat with coconut, you can do this recipe with any sized shrimp! Pre-shelled shrimp are more expensive and mangled by the process, and just aren't as tasty. My shrimp are partially deveined, so I do spend the 3 minutes or so peeling & deveining the insides of the shrimp before cooking. If you really want to do your research, check out Everything You Need to Know to Buy Better Shrimp.
- 1 tablespoon brown sugar $ Millennial Pantry Staple I put brown sugar in my oatmeal every day, and it's really great for bringing depth to sauces or marinades.
- 1 can coconut milk $$ Millennial Pantry Staple Make sure to buy unsweetened. You can buy "Lite" if you'd like. I've always just bought whatever brand I can find, so don't worry too much about looking for a certain brand. Coconut milk adds sweetness to a dish without becoming too sickly sweet. I like it in rice or as a marinade for salmon or chicken.
- Rice $ Millennial Pantry Staple For serving, optional. Highly recommended so it can soak up the delicious sauce and become even more delicious.