Description
A rich and flavorful creamy Chinese coconut shrimp dish that’s quick to prepare and perfect for any meal.
Ingredients
- 2 pounds raw shrimp (large or jumbo), thawed, peeled, and deveined
- 1 tablespoon coconut oil
- 2 to 3 green onions (white part chopped, green tops sliced)
- 14 ounces coconut milk
- 1 cup coconut cream
- 2 tablespoons corn starch
- Juice of 1 lime
- Fresh lime zest of 1 lime
- 2 tablespoons fresh minced garlic
- 1 tablespoon minced ginger root
- 1/4 cup shredded coconut
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- A pinch of cayenne pepper (optional)
- 1/2 teaspoon vanilla extract
Instructions
- Peel, devein, and rinse the shrimp, and prepare the green onions, garlic, and ginger. Zest and juice the lime.
- Heat coconut oil in a large skillet over medium-high heat. Add shrimp and green onions, sauté for 2-3 minutes until shrimp are opaque. Remove from skillet.
- In a bowl, mix coconut milk, coconut cream, corn starch, garlic, ginger, lime juice, lime zest, sugar, shredded coconut, optional cayenne, vanilla, salt, and pepper. Whisk until blended.
- Pour the mixture into the skillet and bring to a boil. Reduce to a low simmer for 4-5 minutes until thickened.
- Return shrimp to the skillet, simmer for 2-3 minutes to warm through.
- Serve over rice, garnished with green onion slices and a lime wedge.
Notes
Use fresh ingredients for the best flavor and adjust lime juice to preference.