Coconut-Lime Shrimp

Coconut-Lime Shrimp turned out to be a fabulous dish. All the flavors we like. This is one time that the picture doesn't do the dish any favors.  It really is excellent. Highly recommend this dish. Luckily our grocer sells clean and shelled Shrimp. That makes the dish even easier to make. You will like it, if you like spicy Shrimp. (You can spice to your own taste level).
 

Coconut-Lime Shrimp

New York Times

 

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they’re done.

 

INGREDIENTS

Yield:3 to 4 servings

 

2          tablespoons toasted sesame oil

2          shallots, diced

1 to 2   jalapeño or serrano peppers, seeded if you like, minced

1¼       teaspoons fine sea salt, plus more to taste

2          tablespoons freshly grated or minced ginger

2          large garlic cloves, finely grated or minced

1          (14-ounce) can unsweetened coconut milk (1¾ cups)

½         cup chopped cilantro leaves

1          pound peeled large shrimp

1          tablespoon freshly grated lime zest

1          tablespoon fresh lime juice, plus more to taste

1          teaspoon coconut sugar or light brown sugar

1          teaspoon Asian fish sauce, plus more to taste

Cooked rice, for serving

Lime wedges, for serving

 

PREPARATION

 

1.            Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.

2.            Stir in coconut milk, ¼ cup chopped cilantro and 1¼ teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.

3.            Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.

4.            Serve over rice, with remaining cilantro and lime wedges on the side.