Coconut Lime Shrimp with Jasmine Rice
A vibrant dish of shrimp in a creamy coconut sauce infused with lime, served over fluffy jasmine rice.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the Shrimp
- 1 lb shrimp, peeled and deveined Sweet and tender, the shrimp are the star of the show.
- 4 cloves garlic, minced Enhances the dish with its pungent and warm qualities.
- 2 tablespoons coconut oil (or vegetable oil) Infuses a subtle tropical taste.
- 2 limes Juice of + zest of 1 lime Adds zesty, bright notes.
- 1 can (14 oz) coconut milk Rich and creamy, elevates the flavor profile.
- 1 tablespoon fish sauce (or soy sauce) Adds depth and umami.
- Salt and black pepper, to taste Essential seasonings.
- Fresh cilantro, for garnish Adds color and aroma.
- Cooked jasmine rice, for serving The perfect canvas for soaking up the sauce.
Instructions
Preparation
- Warm the coconut oil in a large skillet over medium heat. Add the minced garlic and stir for about 1 minute until fragrant.
Making the Sauce
- Pour in the coconut milk and stir in the lime juice, lime zest, and fish sauce. Allow to simmer for approximately 5 minutes.
Cooking the Shrimp
- Carefully add the shrimp to the skillet. Cook until firm and opaque, about 3-5 minutes. Season with salt and pepper.
Plating
- Spoon shrimp and sauce over the jasmine rice and garnish with fresh cilantro.
Notes
Consider marinating the shrimp in lime juice and salt for better flavor. For heat, add red pepper flakes or jalapeños. Add unsweetened shredded coconut for creaminess.