Yield: 3 to 4 servings
Ingredients
2 tablespoons toasted sesame oil
2 shallots, diced (or 3-4 tbsp diced onions)
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1¼ teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1(14-ounce) can unsweetened coconut milk
½ cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon light brown sugar
1 teaspoon soy sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving
Directions
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.
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.
Stir in shrimp, lime zest, lime juice, sugar and soy 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.
Serve over rice, with remaining cilantro and lime wedges on the side.
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1¼ teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1(14-ounce) can unsweetened coconut milk
½ cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon light brown sugar
1 teaspoon soy sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving
Directions
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.
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.
Stir in shrimp, lime zest, lime juice, sugar and soy 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.
Serve over rice, with remaining cilantro and lime wedges on the side.
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