By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
202 cal · 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.
Comments
Nearly every ingredient is stocked at Harris Teeter, Food Lion, or Kroger in Charlotte, making this genuinely convenient for a weeknight. Shrimp is available year-round at coastal-adjacent chains, and at roughly $8–12 per pound, six servings for two pounds keeps cost per serving around $3–4, which is reasonable for a seafood dish. The stated 23 minutes is honest—shrimp cooks fast, and this dish requires no long braises or resting—though you'll need five minutes for prep work (shallots, jalapeño, lime). It reheats acceptably over rice, making it solid for leftovers, and cilantro and peanuts add a familiar Southeast Asian touch that lands naturally in a North Carolina kitchen.
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