Coconut Cilantro Lime Shrimp Skillet
Ingredients
1 lb large shrimp (peeled and deveined)
2 tablespoons vegetable oil
3 cloves garlic (minced)
1 can (14 oz) coconut milk
2 tablespoons lime juice (freshly squeezed)
1 teaspoon lime zest
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional, for heat)
1/4 cup fresh cilantro (chopped, plus extra for garnish)
Lime wedges (for serving)
Instructions
1. Sauté the Shrimp
Heat Oil: In a large skillet, heat the vegetable oil over medium-high heat.
Cook Garlic: Add the minced garlic and sauté for about 30 seconds until fragrant.
Add Shrimp: Add the shrimp to the skillet. Season with salt, black pepper, paprika, and red pepper flakes (if using). Cook for about 2-3 minutes until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
2. Make the Coconut Sauce
Add Coconut Milk: In the same skillet, pour in the coconut milk, lime juice, and lime zest. Stir well to combine.
Simmer: Allow the sauce to simmer for about 3-5 minutes, letting it thicken slightly.
3. Combine and Finish
Return Shrimp: Add the cooked shrimp back to the skillet. Stir in the chopped cilantro and cook for another minute until heated through.
Adjust Seasoning: Taste and adjust seasoning with more salt or lime juice if needed.
4. Serve
Plate the Dish: Serve the Coconut Cilantro Lime Shrimp hot, garnished with additional cilantro and lime wedges on the side.
Accompaniments: This dish pairs well with rice or quinoa.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: You can add vegetables like bell peppers or snap peas for added nutrition.
Spice Level: Adjust the heat by modifying the amount of red pepper flakes.
Enjoy your zesty and creamy Coconut Cilantro Lime Shrimp Skillet!