Description
Creamy coconut shrimp features large shrimp in a luscious coconut milk sauce, seasoned with lime juice and garlic for a tropical twist on your dinner plate.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup coconut milk
- 0.5 cup unsweetened shredded coconut
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Combine the shrimp with lime juice, lime zest, salt, and red pepper flakes in a bowl. Let it marinate for about 15 minutes while you prepare the other ingredients.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant, making sure not to burn them.
- Add the marinated shrimp to the skillet. Cook for 3-4 minutes, stirring occasionally until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
- Pour in the coconut milk and bring it to a gentle simmer. Stir in the shredded coconut and cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Return the cooked shrimp to the skillet and stir well to coat them in the creamy coconut sauce. Cook for another 2-3 minutes to heat through.
- Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Notes
Serve with jasmine rice or quinoa for a complete meal. Adjust spice levels by modifying the red pepper flakes.