Coconut-Lime Shrimp
You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they’re done.
- Total:
- Serves: 3 persons
Ingredients
- 2tablespoons toasted sesame oil
- 2shallots, diced
- 1to 2 jalapeño or serrano peppers, seeded if you like, minced
- 1 ¼teaspoons fine sea salt, plus more to taste
- 2tablespoons freshly grated or minced ginger
- 2large garlic cloves, finely grated or minced
- 1(14-ounce) can unsweetened coconut milk (1 3/4 cups)
- ½cup chopped cilantro leaves
- 1pound peeled large shrimp
- 1tablespoon freshly grated lime zest
- 1tablespoon fresh lime juice, plus more to taste
- 1teaspoon coconut sugar or light brown sugar
- 1teaspoon Asian fish sauce, plus more to taste
- Cooked rice, for serving
- Lime wedges, for serving
Instructions
Step 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.Step 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.Step 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.Step 4
Serve over rice, with remaining cilantro and lime wedges on the side.