Coconut Lime Shrimp with Jasmine Rice
A vibrant and refreshing dish featuring juicy shrimp in a creamy coconut sauce, accented with fresh lime flavors, served over jasmine rice.
Servings: 4 servings
Calories: 350kcal
Ingredients
Shrimp and Sauce Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tablespoons coconut oil (or vegetable oil) for sautéing
- 2 limes Juice of 2 limes + zest of 1 lime for flavor
- 1 can coconut milk (14 oz) creates the creamy sauce
- 1 tablespoon fish sauce (or soy sauce) for umami flavor
- Salt and black pepper, to taste for seasoning
- Fresh cilantro, for garnish
Serving Ingredients
- Cooked jasmine rice, for serving acts as the base for the dish
Instructions
Preparation
- Warm the coconut oil in a skillet over medium heat. Once hot, add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to let it brown.
- Pour in the coconut milk and stir in the lime juice, lime zest, and fish sauce. Allow the mixture to gently bubble for a few minutes, allowing the flavors to meld together.
- Add the shrimp to the skillet. Cook for about 3–5 minutes until they turn pink and firm. Season with salt and black pepper to taste.
- Spoon the shrimp and sauce over a bed of jasmine rice. Garnish with fresh cilantro.
Notes
For extra flavor, marinate shrimp in lime juice and garlic for 15–30 minutes before cooking. Use fresh ingredients for the best taste. Add red pepper flakes or sriracha for heat.