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Coconut Lime Shrimp

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Tender shrimp bathed in a creamy coconut-lime sauce for a bright, tropical weeknight dinner ready in 20 minutes.

Ingredients

Scale
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 Tbsp coconut oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup (240 ml) full-fat coconut milk
  • 1 Tbsp fish sauce (or gluten-free soy sauce)
  • 1 Tbsp brown sugar or coconut sugar
  • Zest of 1 lime
  • 2 Tbsp fresh lime juice (about 1 lime)
  • ¼ tsp red-pepper flakes (optional)
  • ¼ cup fresh cilantro, chopped
  • Salt and black pepper, to taste

Instructions

  1. Pat shrimp dry and season lightly with salt and pepper.
  2. Heat coconut oil in a large skillet over medium-high heat. Add shrimp and sear 1–2 minutes per side until just pink; transfer to a plate.
  3. In the same skillet, add garlic and ginger; sauté 30 seconds until fragrant.
  4. Stir in coconut milk, fish sauce, and brown sugar, scraping up browned bits, and bring to a gentle simmer.
  5. Add lime zest, lime juice, and red-pepper flakes; simmer 2–3 minutes to thicken slightly.
  6. Return shrimp (with any juices) to the skillet; cook 1 minute until heated through and coated in sauce.
  7. Stir in cilantro, taste, and adjust seasoning with additional salt or lime.
  8. Serve immediately over steamed rice or cauliflower rice, spooning extra sauce over the top.

Notes

  • Marinate shrimp in 1 Tbsp lime juice and 1 tsp chili paste for 15 minutes for extra zing.
  • Swap shrimp for scallops or thin chicken strips—adjust cook time accordingly.
  • Use light coconut milk for a lower-fat option.
  • Add 1 cup snap peas or bell-pepper strips with the garlic for built-in veggies.

Nutrition

Keywords: coconut lime shrimp, tropical shrimp recipe, quick dinner, gluten free

Find it online: https://zesticook.com/coconut-lime-shrimp/