Cilantro Lime Shrimp With Coconut Rice Recipes

COCONUT-LIME SHRIMP

Coconut-Lime Shrimp image

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.

Provided by Melissa Clark

Categories dinner, seafood, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons toasted sesame oil
2 shallots, diced
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1 1/4 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 (1 3/4 cups)
1/2 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

Steps:

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.
Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
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.
Serve over rice, with remaining cilantro and lime wedges on the side.

CILANTRO LIME SHRIMP WITH COCONUT RICE

Cilantro Lime Shrimp With Coconut Rice image

This is terrific. I added some black bleans and mango to mine. See the recipe for Coconut Rice. Recipe courtesy of Cooking Classy.

Provided by AmyZoe

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs large shrimp, deveined and peeled
2 tablespoons olive oil
1/3 cup sliced then chopped green onion
3 garlic cloves, minced
1/4 teaspoon ground cumin
salt, to taste
pepper, to taste
2 tablespoons fresh lime juice
1/4 cup finely chopped cilantro
1/2 teaspoon lime zest
2 cups coconut rice (see recipe)

Steps:

Heat olive oil in a 12 inch skillet over medium high heat. Add green onions and garlic and saute until garlic is light golden, about 30 seconds.
Add shrimp, sprinkle cumin evenly over top, season with salt and pepper to taste and saute until shrimp is opaque and cooked through, about 3 minutes.
Remove from heat and toss with lime juice, cilantro, and lime zest. Serve with warm coconut rice. (I added mango and black beans to mine).

Nutrition Facts : Calories 540.3, Fat 9.1, SaturatedFat 1.3, Cholesterol 214.9, Sodium 968.9, Carbohydrate 81, Fiber 1.7, Sugar 0.3, Protein 30

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