Description
Dinner in 30 minutes? Yes please. This quick and easy Coconut Lime Shrimp is rich, citrusy, and packed with Thai-inspired flavour. Made with creamy coconut milk, fresh lime juice, and juicy shrimp, it’s a perfect meal-prep dinner that tastes even better the next day. Serve over jasmine rice and thank yourself later.
Ingredients
Units
Scale
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon vegetable oil or coconut oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (14 oz) coconut milk
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup fresh cilantro, chopped
- Cooked jasmine or basmati rice, for serving
- Lime wedges, for serving (optional)
Instructions
- Heat the vegetable or coconut oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet and cook for about 2-3 minutes on each side until they turn pink and are just cooked through. Remove and set aside.
- In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Pour in the coconut milk and bring it to a gentle simmer.
- Stir in the lime zest, lime juice, fish sauce, soy sauce, and sugar. Let the sauce simmer for 3-4 minutes.
- Return the cooked shrimp to the skillet, stirring to coat them evenly in the coconut lime sauce. Cook for an additional 1-2 minutes to heat the shrimp through.
- Remove the skillet from heat and stir in the chopped cilantro.
- Serve the coconut lime shrimp over a bed of cooked jasmine or basmati rice.
- Garnish with additional cilantro and lime wedges, if desired.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Main Course
- Cuisine: Thai, Asian