Coconut-Lime Shrimp

Ingredients

• 2 tablespoon stoasted sesame oil
• 2 shallots, diced
• 1 to 2 jalapeño or serrano peppers, seeded if you like, minced
• \1 1/4 teaspoon sfine sea salt, plus more to taste
• 2 tablespoon sfreshly grated or minced ginger
• 2 large garlic clove s, finely grated or minced
• 1(14-ounce) can unsweetened coconut milk (\1 3/4 cup s)
• 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

Instructions

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.
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.
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.
4. Serve over rice, with remaining cilantro and lime wedges on the side.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.