Coconut-Lime Shrimp

Shell and legs still attached?! Yup! Some prefer their shrimp devoid of its exoskeleton, but for me, the process of holding the shrimp from its tail, carefully removing it's exterior and hearing communal slurping sounds of juices and laughing from family eating at the table reawakens nostalgic memories from my childhood.

Everyone at the table would be deeply immersed in the flavors, slurping and sucking the juices while simultaneously peeling the shrimp (pinkies out, of course). Plus, it's a great flavor enhancer! So if you ask me, it's shells–ALWAYS.

coconut milk: my momma tried various coconut milk brands but she'd always circle back to Aroy-D. The quality is incomparable and it's not watered down like other brands. It adds so much creamy coconutiness and deepens flavors.

Effortful Time: 10 mins Total Time: 20 mins Servings: 3-4

You Need

  • 2 tablespoons sesame oil
  • ½ onion, thinly sliced
  • 2 tablespoons ginger, finely chopped
  • 3 garlic cloves, minced
  • 1 cup vegetable broth
  • 1 cup full-fat coconut milk
  • ½ cup chopped cilantro leaves
  • 1 pound large shrimp, deveined (a must!) deshelled (optional)
  • 2 teaspoons lime zest, freshly grated
  • 1 tablespoon fresh lime juice
  • 1 teaspoon light brown sugar
  • 1½ teaspoons fish sauce + more to taste

For Serving

  • steamed rice
  • limes for squeezing

Do It

  1. Heat sesame oil in a skillet over medium heat. Add ginger and garlic, and cook for 2 mins or until fragrant. Add onions and cook for an additional 2 mins.
  2. Stir in broth, coconut milk, sugar, and ¼ cup chopped cilantro. Bring to a simmer and cook for 4 mins, giving the mixture time for the flavors to marry.
  3. Stir in shrimp, fish sauce and lime zest. Simmer just until shrimp are pink and cooked through, 4-5 mins. Add more fish sauce if needed.
  4. Stir in lime juice and remaining cilantro. Turn off flame.
  5. Serve over rice and squeeze lime over shrimp.