Ingredients for Asian Coconut Milk Shrimp
- 1 tablespoon canola oil
- 1/2 cup chopped shallot
- 1 finely minced jalapeño
- 1 tablespoon lime zest
- 1 can (13.5 oz) unsweetened coconut milk
- 1 tablespoon brown sugar
- salt, to taste
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped unsalted dry roasted peanuts
- a serving of steamed rice
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How to Make Asian Coconut Milk Shrimp
- Heat 1 tablespoon of canola oil in a large skillet over medium heat.
- Add 1/2 cup chopped shallot and cook until softened, about 1 minute.
- 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.
- Add 1 tablespoon of brown sugar and season generously with salt. Bring to a simmer.
- Add 1 pound of peeled and deveined shrimp to the skillet.
- Cook, stirring frequently, until the shrimp turn opaque and pink, about 5 minutes.
- Stir in 1/4 cup of chopped fresh cilantro.
- Spoon the shrimp and sauce over a serving of steamed rice.
- Sprinkle with 1/4 cup of chopped peanuts and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
5g
Fat
92g
Carbs
4g