Serves 6
23 min
Asian Coconut-Milk Shrimp
Recipe GLPR2be1a6789a9513
A light and aromatic shrimp dish infused with creamy coconut milk, jalapeño heat, and fresh lime. The shallot and cilantro add bright, herbaceous notes while roasted peanuts provide a satisfying crunch. Served over steamed rice for a simple yet elegant main course.
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Ingredients
1 1/2 teaspoons canola oil
1 medium shallot, very finely chopped
1 small jalapeño, seeded and finely chopped
1 1/2 teaspoons finely grated lime zest
3/4 cup unsweetened coconut milk
1/2 teaspoon sugar
Salt to taste
1 1/2 pounds shelled and deveined medium shrimp
2 tablespoons finely chopped fresh cilantro
1/4 cup dry-roasted unsalted peanuts, chopped
Steamed rice, for serving
Directions
Heat the canola oil in a large skillet over medium-high heat. Once shimmering, add the chopped shallot and jalapeño, stirring frequently, until softened and fragrant, about 2 minutes.
Stir in the lime zest and cook for 30 seconds to release its aromatic oils.
Pour in the unsweetened coconut milk and add the sugar and a pinch of salt. Bring the mixture to a gentle simmer, stirring occasionally, for about 1 minute.
Add the shrimp to the simmering coconut sauce, stirring gently to coat. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp are pink and opaque throughout and reach an internal temperature of 145°F.
Remove from heat and stir in the fresh cilantro. Taste and adjust salt as needed.
Divide the steamed rice among serving bowls and top each portion with the shrimp and coconut sauce. Garnish generously with the chopped peanuts and serve immediately.
