Shrimp sautéed in a fragrant coconut-lime sauce with lemongrass, ginger, and a hit of scotch bonnet. Ready in 15 minutes and tastes like it took all day. Served over jasmine rice with fresh cilantro.

Coconut Lime Shrimp

Stephanie Sharpe

@steph

4 months ago

Shrimp sautéed in a fragrant coconut-lime sauce with lemongrass, ginger, and a hit of scotch bonnet. Ready in 15 minutes and tastes like it took all day. Served over jasmine rice with fresh cilantro.

Recipe

Ingredients

·1.5 lbs large shrimp peeled

·1 can coconut milk

·2 stalks lemongrass bruised

·1 tbsp fresh ginger grated

·3 cloves garlic

·1 scotch bonnet minced

·Juice and zest of 2 limes

·2 tbsp fish sauce

·Fresh cilantro and jasmine rice to serve

Instructions

1.Sauté garlic, ginger, and scotch bonnet in oil 1 minute.

2.Add lemongrass and coconut milk. Simmer 5 minutes.

3.Remove lemongrass.

4.Add shrimp and cook 3-4 minutes until pink and cooked through.

5.Stir in lime juice, zest, and fish sauce.

6.Taste and adjust. Serve over jasmine rice with cilantro.

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