Description
This vibrant Coconut Lime Shrimp recipe features tender shrimp simmered in a creamy coconut milk sauce infused with fresh lime, garlic, ginger, and aromatic herbs. Perfect served over steamed rice, it’s a quick and flavorful dish that’s both comforting and refreshing.
Ingredients
Scale
Main 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
Optional
- Cooked rice, for serving
Instructions
- Prepare Rice (Optional): If serving with rice, cook it according to the package directions to have it ready as the shrimp cooks.
- Sauté Shallots: Heat olive oil in a skillet over medium-high heat. Add the finely chopped shallots and sauté for about 5 minutes, stirring occasionally, until they are lightly browned and fragrant.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for about one minute until their aromas are released but not browned.
- Simmer Sauce: Pour in the chicken or vegetable broth, lime juice and zest, coconut milk, and brown sugar. Bring the mixture to a simmer and let it cook gently for 10 minutes to meld the flavors together.
- Cook Shrimp and Herbs: Add the peeled and deveined shrimp along with the chopped cilantro and torn basil leaves. Cook for another 5 minutes or until the shrimp are pink and cooked through, being careful not to overcook. Season with salt and pepper to taste.
- Serve: Serve the coconut lime shrimp immediately, ideally over the prepared rice, to enjoy a rich and refreshing meal.
Notes
- For a spicier kick, add a pinch of red chili flakes when sautéing the garlic and ginger.
- Use fresh lime juice and zest for the brightest flavor.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- This dish pairs wonderfully with jasmine or basmati rice.
- Vegetarian adaptation: substitute shrimp with tofu or chickpeas and use vegetable broth.
