Coconut Lime Shrimp with Jasmine Rice
A delightful dish that combines the sweetness of coconut with the zesty brightness of lime, served over fluffy jasmine rice.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the shrimp
- 1 lb shrimp, peeled and deveined Deliciously juicy and tender protein.
- 4 cloves garlic, minced Adds depth and flavor.
- 2 tablespoons coconut oil (or vegetable oil) Enhances tropical notes.
- 2 medium limes, juiced and zested Balances the richness of coconut milk.
- 1 can (14 oz) coconut milk Brings richness to the sauce.
- 1 tablespoon fish sauce (or soy sauce) Adds umami flavor.
- to taste salt and black pepper Essential for flavor enhancement.
- to garnish fresh cilantro Adds color and freshness.
- for serving cooked jasmine rice Perfect base for the sauce.
Instructions
Preparation
- In a medium skillet, warm the coconut oil over medium heat. Add the minced garlic and stir for about 1 minute, or until fragrant.
Making the Sauce
- Pour in the can of coconut milk, followed by the lime juice and zest, and the fish sauce. Stir well and allow the mixture to gently bubble for about 2-3 minutes.
Cooking the Shrimp
- Carefully place the peeled and deveined shrimp into the skillet with the sauce. Cook them for about 3–5 minutes, or until they turn pink and firm. Season with salt and pepper to taste.
Serving
- Spoon the shrimp and the sauce over a generous helping of jasmine rice. Finish with a sprinkle of fresh cilantro.
Notes
For an extra kick, add a pinch of red pepper flakes to the sauce. If you prefer a thicker sauce, allow it to simmer longer. Fresh lime wedges can provide an additional zing. Feel free to add vegetables like bell peppers or snap peas.