Coconut Lime Shrimp with Jasmine Rice
A tantalizing dish that combines succulent shrimp with creamy coconut milk and zesty lime for a burst of tropical flavors.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Shrimp
- 1 lb shrimp Peeled and deveined
- 4 cloves garlic Minced
- 2 tablespoons coconut oil Or vegetable oil
- 2 limes Juice of 2 limes + zest of 1 lime For freshness
- 1 can (14 oz) coconut milk Creamy base for the sauce
- 1 tablespoon fish sauce Or soy sauce for a vegetarian option
- Salt and black pepper To taste
- Fresh cilantro For garnish
- servings Cooked jasmine rice For serving
Instructions
Preparation of Aromatics
- Warm the coconut oil in a large skillet over medium heat, then add the minced garlic, stirring for about a minute.
Making the Sauce
- Pour in the coconut milk, fresh lime juice, zest, and fish sauce, stirring to combine and allowing it to bubble gently.
Cooking the Shrimp
- Add the shrimp to the skillet and cook for 3-5 minutes until they turn pink and firm. Season with salt and pepper as needed.
Plate and Serve
- Spoon the shrimp and sauce over jasmine rice and garnish with fresh cilantro.
Notes
For leftovers, store in an airtight container for up to 2 days. Reheat gently. Use frozen shrimp if preferred; ensure they're thawed before cooking.