Coconut-Lime Shrimp

 

INGREDIENTS

Yield:3 to 4 servings

• 2tablespoons toasted sesame oil
• 2shallots, diced
• 1 to 2jalapeño or serrano peppers, seeded if you like, minced
• 1¼teaspoons fine sea salt, plus more to taste
• 2tablespoons freshly grated or minced ginger
• 2large garlic cloves, finely grated or minced
• 1(14-ounce) can unsweetened coconut milk (1¾ cups)
• ½cup chopped cilantro leaves
• 1pound peeled large shrimp
• 1tablespoon freshly grated lime zest
• 1tablespoon fresh lime juice, plus more to taste
• 1teaspoon coconut sugar or light brown sugar
• 1teaspoon Asian fish sauce, plus more to taste
• Cooked rice, for serving
• Lime wedges, for serving

PREPARATION

1. Step 1

   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.

2. Step 2

   Stir in coconut milk, ¼ cup chopped cilantro and 1¼ teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.

3. Step 3

   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.

4. Step 4

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