Stranger Foods

Coconut-lime shrimp

Serves 4 | Prep 10 mins | Cook 15 mins

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.

Source: cooking.nytimes.com

Ingredients

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Imperial

x0.5

2 tbsp toasted sesame oil
2 shallots, diced
1-2 jalapeno or serrano peppers, seeded if you like minced
1¼ tsp fine sea salt, plus more to taste
2 tsp freshly grated or minced ginger
2 large cloves garlic, finely grated or minced
1 14 oz can unsweetened coconut milk
½ cup chopped cilantro leaves
1 lb peeled large shrimp
1 tbsp freshly grated lime zest
1 tbsp fresh lime juice, plus more to taste
1 tsp coconut sugar or light brown sugar
1 tsp Asian fish sauce, plus more to taste
cooked rice, for serving
lime wedges, for serving

Instructions

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Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeno and a large pinch of salt, and cook until starting to brown, about . Stir in ginger and garlic, and cook until fragrant, about longer.
Stir in coconut milk, ¼ cup chopped cilantro and 1¼ teaspoons salt. Bring to a simmer and let cook for 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 . 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.

Nutrition

Per Serving	% Daily Value
Calories 369 kcal	18.4%
Total Fat 29 g	37.2%
Saturated Fat 19 g	95.0%
Carbohydrates 11 g	4.0%
Dietary Fibre 1 g	3.6%
Sugars 2 g	4.0%
Protein 18 g	36.0%
Sodium 0.78 g	33.9%

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