Coconut-Lime Shrimp
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 servings
- 2tablespoons toasted sesame oil
- 2shallots, diced
- 1 to 2jalapeño or serrano peppers, seeded if you like, minced
- 1¼teaspoons fine sea salt, plus more to taste
- 2tablespoons freshly grated or minced ginger
- 2large garlic cloves, finely grated or minced
- 1(14-ounce) can unsweetened coconut milk (1¾ cups)
- ½cup chopped cilantro leaves
- 1pound peeled large shrimp
- 1tablespoon freshly grated lime zest
- 1tablespoon fresh lime juice, plus more to taste
- 1teaspoon coconut sugar or light brown sugar
- 1teaspoon Asian fish sauce, plus more to taste
- Cooked rice, for serving
- Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
451 calories; 29 grams fat; 20 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 27 grams protein; 740 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Stir in coconut milk, ¼ cup chopped cilantro and 1¼ teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
- Step 3
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.
- Step 4
Serve over rice, with remaining cilantro and lime wedges on the side.
Private Notes
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Cooking Notes
Diane
Can someone please explain to me why the last segment of shell is kept on the shrimp? Me, I always remove it. Otherwise, you lose the meat that's at the end, which seems like a waste of good shrimp, unless you want to dig around and get sauce on your fingers to get it out. Makes no sense to me.
Beulah
In an effort to add more fruits and veg to my diet, I threw in a handful of frozen mango chunks and some red and yellow peppers. Tons of cilantro and topped it off with roasted coconut chips. Thai basil flavored rice. Beautiful, colorful, and good enough for the queen. Or me.
Su
The end of the meat isn't wasted at all if, instead of biting the shrimp off at the shell, you pull the meat out of the end of the shell -- gently, with your teeth, holding loosely onto the bit of shell like a handle. You still gain a bit of flavor from the shell and have a nicer-looking shrimp, and they're really quite easy to eat this way.
anrimr
Yes, what does 2 shallots mean? They come in wildly different sizes, and sometimes there are two "halves" together... or is that two shallots?
Meg
Freeze it. This has the added bonus of always having the option for fresh ginger taste on hand, without the ginger going bad too quickly before you use it. Just peel the ginger root before freezing, and grate from frozen. You also won't get the fiber build up that you do when grating fresh. If you go this route, I recommend buying pieces of ginger that are as straight and large as possible, with the fewest knobs. This makes it easier to peel and grate.
SaraDC
Loved this dish and just about all of Melissa Clark’s recipes. Only gripe here is that unless everything is pre-chopped, there’s no problem way you can get this done in 25 minutes, more like 45-55 minutes.
Mel
Probably most people have figured out to put left over coconut milk in an old ice cube tray and freeze it
Christine
This was absolutely delicious. Only suggestion was to halve the shallot or use smaller shallots and double the ginger. What does use 2 shallots really mean? is there a standard size?
Jerry
Different and very good! Used 1 jalopeno and could hardly taste it. Next time I'll be bolder and use two. We're firmly in the camp of no tails on shrimp when serving in sauce; why put the de-tailing burden on the diner when it's so easily done during prep? I also learned that frozen deveined raw shrimp (26/30 size) become about 25% lighter after thawing and peeling, so I'll allow for that weight loss next time.
Mary Young
This is a lovely quick recipe. I used jalapeño (and additional on the side) with Texas brown shrimp. Add steamed veggies on the side.
Susan B. A.
This looks delicious - but it's definitely a "serves 2" for me. I'll try it with rice, but I bet it would also be great with rice noodles.
rbehrstock
Melissa, this was delicious. Late in the cooking I added a few sliced scallions and a few sliced large mushrooms just to stretch the dish. Otherwise, followed the recipe. I can envision it with straw mushrooms or bamboo shoots. That lime zest was a nice touch. Thanks for sharing this.
Figaro
Absolutely yummy; no cilantro, husband is a hater, I subbed basil and served over brown Jasmine rice. With a little early prep the dish came together very quickly and easily. This morning my husband is still raving about it. I know I'm going to get requests for a replay.
PK Iin C’ville
Wow! Reading this, I knew it would be great, and it was. I tried to follow the recipe closely, but vis a vis comments about shallot size, cilantro, etc., one of the beauties of this recipe is the possibility of going heavier or lighter on the numerous flavors, depending on your likes or dislikes. With extraordinary willpower, we ate only half, so that we could make another dinner of it, which will also be great, and effortless. You must absolutely do all the prep before you start to cook. Awesom
Leila
This is a go to recipe for me. I always double up on all herbs and spices, but still use only 1 can of coconut milk. I feel like the standard recipe lacks flavor. I also throw anything in this. Mushroom, potato, spinach, bok choy. It make it a little bit heartier of a meal which I personally like! I also regularly substitute out the jalapeño for sambal, which is my favorite way to go for this recipe.
Lisa
I don't usually write a public note but this was so easy and delicious that I had to share! I only had a can of low fat coconut milk (will use full fat next time), no shallots (substituted yellow onion, no jalapeno (used red pepper flakes) and it was still GREAT! Served in shallow bowls with white rice and peas, which were perfect for this. Extra lime juice, fish sauce and cilantro at the end, to taste. Five stars!
Michele
I made this tonight and loved it! I followed the recipe using Serrano chilis (recipe says jalapeños or serranos) - started with one and then added another thinly sliced towards the end. The only addition, per the comments, was adding some bok choy. Great choice for this recipe. The added a little crunch and green! Highly recommend!
Peggy
This is a five star for sure. The end result is so much more than it's parts! I used cilantro pesto, as I didn't have fresh. Served it with rice to soak up every last bit of the sauce. I'll do this for company later this week.
Icomefromanisland
We made this today. As per instructions from others, we prepped all ingredients ahead of time. We used 12 king prawns. I used 1 big shallot, more lime juice, more garlic, more ginger. It ended up soupy which was nice with plain rice. We added mushrooms but I can see it working with beans etc.
ash
Great! Needs more veggies. I like the idea of mushrooms, mango, red bell peppers, avocado. My jalapeño was way too spicy- otherwise, delish!
Jessie
I've been looking for something that will approximate the Trader Joe's Thai Green Curry with tofu skin for a while--this fit the bill! Red Fresno peppers, Japanese eggplant, pea shoots gave nice color for the added box of silken extra firm tofu I added for the kids. The shrimp with that sauce was delightful, even with half can of coconut milk and half stock. Will make again and again and use whatever is in the fridge.
Scrappy
This was very good! But it definitely took longer than 25 minutes, probably closer to 45-50, with the chopping, peeling, and deveining of shrimp (yes, I know that's not required). But it came together quickly on the stove. We will make again for sure!
MP
I added some small cut broccoli. Really good sauce! Used about 4 slices pickled jalapeño. Bell pepper would be good in it too. It took about 45 min to make. Great thai sauce.
shaunaleee
Sauce is great. Could use less of the liquid in coconut milk for a thicker sauce, or add some cornstarch. Would be good with some fresh spinach or other veg added at end to bulk up. Chopped peanuts for crunch. Extra cilantro on top. Make sure frozen shrimp does not have added salt, Safeway Waterfront Bistro brand were too salty. Served over rice with lime wedges
Joanne
I spend hours of my life researching recipes and am disappointed aprox 75% of the time with my rendition/results...this however was one of the best recipes I have ever made! Delish! I did read notes and added a few extra ingredients but wow, so yummy! Thanks Melissa, you are my go to NYT chef. Is tomorrow too soon to make this again maybe with mussels and crusty bread?!! Nope!
Goddess
Divine! This is going to be a regular of mine. I served it over rice noodles instead of rice, but that's the only change I made.
joyce
Super delish! Added more lime juice, fish sauce and chili crisp. Really good!
Ilene J
Outstanding, as are all Melissa’s recipes. I added 1 thinly sliced red pepper and a handful of sugar snap peas after the ginger and garlic became fragrant. A bit more lime zest and fish sauce. Yumm
RudisHuman
For Jerry and others with shrinking and/or "tasteless" shrimp: Check the ingredients list on the shrimp you buy (or ask!). If it contains Sodium Tripolyphosphate, that's a chemical (!) put on the shrimp to supposedly keep their moisture and looks... It leeches out during cooking. Makes seafood seem fresher, weigh more, etc but reduces size, flavor and texture substantially. Also used with regular scallops vs "dry" (untreated) scallops. Don't buy (and so encourage!) adulterated shellfish!
lizadams
I made everything ahead of my guest’s arrival except the shrimp. After everyone had a drink and was snacking, I added the shrimp and heated the rice. Served it with Asian Cole slaw and asparagus with a little toasted sesame oil and seeds. It was delicious
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