Coconut Lime Shrimp with Jasmine Rice
This enchanting dish perfectly balances creamy coconut, zesty lime, and tender shrimp. It's quick to prepare and brings tropical vibes right to your kitchen.
Servings: 4 servings
Calories: 390kcal
Ingredients
Main ingredients
- 1 lb shrimp, peeled and deveined Juicy and succulent, shrimp add a delightful texture to your dish.
- 4 cloves garlic, minced Aromatic garlic elevates the flavor profile, providing a savory backbone.
- 2 tablespoons coconut oil (or vegetable oil) Creamy coconut oil lends a rich tropical taste, while vegetable oil is a neutral option.
- 2 juices limes The bright, tangy flavors of lime will awaken your palate and balance the richness of the coconut.
- 1 tablespoon fish sauce (or soy sauce) A dash of umami flavor, balancing the dish without overpowering it.
- 1 can coconut milk (14 oz) Smooth and creamy, coconut milk creates an indulgent sauce that envelops the shrimp.
- to taste Salt and black pepper Simple seasonings that enhance all the natural flavors.
- Fresh cilantro for garnish Adds a fresh, herbaceous note and a pop of color.
- Cooked jasmine rice for serving Fluffy and aromatic, jasmine rice perfectly carries the sauce and shrimp.
Instructions
Preparation
- Warm the coconut oil in a skillet over medium heat until melted, then add minced garlic and sauté for about one minute until fragrant.
- Pour in the coconut milk and stir in the lime juice, lime zest, and fish sauce. Allow to gently bubble to meld the flavors.
- Add the peeled and deveined shrimp to the skillet. Cook for about 3–5 minutes until they turn pink and firm up. Season with salt and pepper.
- Once cooked, serve the shrimp and coconut-lime sauce over jasmine rice, garnished with fresh cilantro.
Notes
Keep an eye on shrimp while cooking to avoid overcooking. Use fresh lime juice and zest for best flavor. Add red pepper flakes for heat if desired.