25 minutes
A tropical fusion of shrimp, coconut milk, and lime, creating a zesty and delightful dish.
tablespoons
Shallots, diced
each
Jalapeno Peppers, seeded and minced
each
Fine Sea Salt, additional to taste
teaspoons
Ginger, grated or minced
tablespoons
Garlic Clove, finely grated or minced
each
Cilantro, chopped, divided
cups
Large Shrimp, peeled
0 lb
Lime Zest, freshly grated
tablespoons
Lime Juice, fresh, plus more to taste
tablespoons
Light brown sugar
teaspoons
Asian Fish Sauce, plus more to taste
teaspoons
Cooked Rice
0 servings
Lime Wedges
0 servings
1. Sauté Aromatics
Heat sesame oil in a 12-inch skillet over medium heat. Add shallots, jalapeño, and a pinch of salt. Cook until shallots start to brown, about 6 minutes.
2. Incorporate Spices
Add ginger and garlic to the skillet. Cook until fragrant, about 1 minute.
3. Simmer Sauce
Pour in coconut milk and half of the chopped cilantro. Stir in 1 1/4 tsp salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
4. Cook Shrimp
Mix in the shrimp and cook until they turn pink and are just cooked through, about 4-5 minutes. Stir in the lime zest, lime juice, coconut sugar, and fish sauce. Adjust the seasoning with additional salt, lime juice, and fish sauce to taste. Serve the shrimp with cooked rice and garnish with the remaining cilantro and lime wedges.
Start by sourcing the freshest shrimp available, preferably from a reputable fishmonger. If using frozen shrimp, ensure they are properly thawed in the refrigerator overnight to maintain texture and flavor. For the coconut milk, choose a full-fat, high-quality brand to provide a richer, creamier texture.
Make sure to taste as you go and adjust the seasoning accordingly. The lime should provide vibrant acidity, complemented by the sweetness of the coconut milk and any chosen heat elements.
Simmer the coconut milk to reduce and concentrate flavor, stirring continuously to prevent scalding.
Cook them over medium-high heat and remove them from the pan as soon as they turn pink and opaque. You can return them to the sauce later to warm through.
Sauté shallots, garlic, and ginger in coconut or neutral oil before adding other ingredients to enhance the flavor profile. For heat, use fresh minced chili or high-quality chili paste.
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