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Oct 17, 2014

Asian Coconut Shrimp

Delicious shrimp recipe to serve over steamed rice. 


  • 1 1/2 teaspoons olive or coconut oil
  • 1 medium shallot, very finely chopped
  • 1 small jalapeno, seeded and finely chopped
  • 1 1/2 teaspoons finely grated lime zest
  • 3/4 cup unsweetened coconut milk
  • 1/2 teaspoon sugar
  • Salt
  • 1 1/2 pounds shelled and de-veined medium shrimp
  • 2 tablespoons finely chopped cilantro 
  • Steamed rice, for serving
  • 1/4 cup dry-roasted unsalted peanuts, chopped

In a large skillet, heat the canola oil.  When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about a minute.  Stir in the jalapeno and lime zest, then pour in the coconut milk.  Add the sugar, season generously with salt and bring to a simmer.  Add the shrimp and cook, stirring frequently, until opaque, about five minutes.  Stir in the chopped cilantro.  Spoon the shrimp and sauce over steamed rice, sprinkle with the peanuts and serve.