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Thai
Coconut Lime Shrimp
24 min total12 prep12 cook3 servings320 cal
PescetarianClassicFlexitarianPaleoContains shellfish
Shrimp seared until pink and simmered in a quick coconut milk and lime sauce with garlic and ginger, finished with fresh cilantro — a fragrant, fast dinner that pairs beautifully with rice.
Ingredients
meat
- 450 gshrimp
pantry
- 240 mlcoconut milk
- 1 tbspvegetable oil
- 0.5 tspsalt
produce
- 2 tbsplime juice
- 3 clovesgarlic
- 1 tbspginger
- 3 tbspcilantro
Steps
- Peel and devein the shrimp if not already done, then pat dry with paper towels and season with the salt.
- Mince the garlic and ginger. Roughly chop the cilantro.
- Heat the vegetable oil in a skillet over medium-high heat until shimmering.
- Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
- Add the shrimp in a single layer and cook for 2 minutes per side, until pink and just curled. Transfer to a plate.
- Pour the coconut milk into the same skillet and bring to a gentle simmer, scraping up any browned bits from the bottom.
- Simmer for 3–4 minutes, until the sauce thickens slightly.
- Return the shrimp to the skillet and toss to coat in the sauce, warming through for about 1 minute.
- Remove from the heat and stir in the lime juice and chopped cilantro.
- Serve immediately over steamed rice, spooning extra sauce over the top.
Tips
- Pat the shrimp dry before searing so they brown instead of steaming in the pan.
- Cook the shrimp just until pink and curled, about 2 minutes per side, to avoid rubbery texture.
- Simmer the coconut milk gently; boiling it hard can cause it to separate.
- Add the lime juice off the heat at the end so the sauce stays bright and doesn't turn bitter.
