Asian Coconut Milk Shrimp Recipe

Ingredients for Asian Coconut Milk Shrimp

• 1 tablespoon canola oil
• 1/2 cup chopped shallot
• 1 jalapeño, finely minced (remove seeds for less heat)
• 1 tablespoon lime zest
• Unsweetened Coconut Milk
• 1 tablespoon brown sugar
• Salt to taste
• Medium Shrimp
• Fresh Cilantro
• Unsalted Dry Roasted Peanuts

How to Make Asian Coconut Milk Shrimp

1. Heat 1 tablespoon of canola oil in a large skillet over medium heat.
2. Add 1/2 cup chopped shallot and cook until softened, about 1 minute.
3. Stir in 1 finely minced jalapeño (remove seeds for less heat) and 1 tablespoon lime zest. Pour in 1 can (13.5 oz) of full-fat coconut milk.
4. Add 1 tablespoon of brown sugar and season generously with salt. Bring to a simmer.
5. Add 1 pound of peeled and deveined shrimp to the skillet.
6. Cook, stirring frequently, until the shrimp turn opaque and pink, about 5 minutes.
7. Stir in 1/4 cup of chopped fresh cilantro.
8. Spoon the shrimp and sauce over a serving of steamed rice.
9. Sprinkle with 1/4 cup of chopped peanuts and serve immediately.