Coconut Lime Shrimp

• 2 tablespoons sesame oil
• ½ cup 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

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.