Coconut Lime Shrimp with Jasmine Rice
Ingredients
1 lb shrimp (peeled and deveined)
2 tablespoons coconut oil (or vegetable oil)
4 cloves garlic (minced)
1 can (14 oz) coconut milk
Juice of 2 limes (zest of 1 lime)
1 tablespoon fish sauce (or soy sauce)
Fresh cilantro (for garnish)
Cooked jasmine rice (for serving)
Salt and pepper (to taste)
Instructions
1. Sauté Aromatics
Heat Oil: In a large skillet, heat coconut oil over medium heat.
Cook Garlic: Add minced garlic and sauté for about 1 minute until fragrant.
2. Prepare the Coconut Lime Sauce
Add Coconut Milk: Pour in coconut milk, stirring to combine.
Add Lime Juice and Zest: Stir in lime juice, zest, and fish sauce. Bring to a gentle simmer.
3. Cook the Shrimp
Add Shrimp: Carefully add shrimp to the skillet, cooking for about 3-5 minutes until they turn pink and are cooked through.
Season: Adjust salt and pepper to taste.
4. Serve
Plate the Dish: Serve shrimp over fluffy jasmine rice, garnished with fresh cilantro.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Add vegetables like bell peppers or snap peas for extra flavor and nutrition.
Enjoy your delicious Coconut Lime Shrimp with Jasmine Rice! 🥥🍤