Coconut-Lime Shrimp
  • Dinner

Coconut-Lime Shrimp

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.

4 servings

~20 min

Ingredients

  • Shrimp, peeled and deveined1 lb
  • Ginger, grated1 tbsp
  • Coconut Milk, full-fat or light1 can
  • Lime Juice2 tbsp
  • Crushed Red Pepper Flakes1 tsp
  • Saltto taste g

Instructions

  1. Prepare the shrimp

    Peel and devein the shrimp.

  2. Cook the shrimp

    In a large skillet, heat the coconut milk over medium heat. Add the ginger and chili flakes, and bring to a simmer. Add the shrimp and cook until they turn pink, about 3 to 5 minutes.

  3. Finish the dish

    Stir in the lime juice and season with salt to taste. Serve immediately.

Recipe from cooking.nytimes.com

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