Coconut-Lime Shrimp

Cook Time: 25 minutes Servings: Yield 3 to 4 servings Source:

Ingredients

2 tablespoons toasted sesame oil

2 shallots, diced

1 to 2 jalapeño or serrano peppers, seeded if you like, minced

1 ¼ teaspoons fine sea salt, plus more to taste

2 tablespoons freshly grated or minced ginger

2 large garlic cloves, finely grated or minced

1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)

½ cup chopped cilantro leaves

1 pound peeled large shrimp

1 tablespoon freshly grated lime zest

1 tablespoon fresh lime juice, plus more to taste

1 teaspoon coconut sugar or light brown sugar

1 teaspoon Asian fish sauce, plus more to taste

Cooked rice, for serving

Lime wedges, for serving

Directions

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.

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.

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.

Serve over rice, with remaining cilantro and lime wedges on the side.

Nutrition

Calories: 369
Total Carbohydrates: 11 grams
Cholesterol: 142 milligrams
Total Fat: 29 grams
Dietary fiber: 1 gram
Protein: 18 grams
Saturated fat: 19 grams
Sodium: 778 milligrams
Trans Fat: 0 grams