My F&W
quick save (...)
Asian Coconut-Milk Shrimp
© John Kernick

Asian Coconut-Milk Shrimp

  • FAST
  1. 1 1/2 teaspoons canola oil
  2. 1 medium shallot, very finely chopped
  3. 1 small jalapeño, seeded and finely chopped
  4. 1 1/2 teaspoons finely grated lime zest
  5. 3/4 cup unsweetened coconut milk
  6. 1/2 teaspoon sugar
  7. Salt
  8. 1 1/2 pounds shelled and deveined medium shrimp
  9. 2 tablespoons finely chopped cilantro
  10. Steamed rice, for serving
  11. 1/4 cup dry-roasted unsalted peanuts, chopped
  1. In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute. Stir in the jalapeño and lime zest, then pour in the coconut milk. Add the sugar, season generously with salt and bring to a simmer. Add the shrimp and cook, stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro. Spoon the shrimp and sauce over steamed rice, sprinkle with the peanuts and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.