Asian Coconut-Milk Shrimp

 

Slideshow: More Amazing Shrimp Recipes

 

  • Servings: 4
KEY: Fast - Column, Asian, Fast, Dinner

Related Video

More Videos
How to Make Crab Cakes

Ingredients

  • 1 1/2 teaspoons canola oil
  • 1 medium shallot, very finely chopped
  • 1 small jalapeño, seeded and finely chopped
  • 1 1/2 teaspoons finely grated lime zest
  • 3/4 cup unsweetened coconut milk
  • 1/2 teaspoon sugar
  • Salt
  • 1 1/2 pounds shelled and deveined medium shrimp
  • 2 tablespoons finely chopped cilantro
  • Steamed rice, for serving
  • 1/4 cup dry-roasted unsalted peanuts, chopped

How to make this recipe

  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.
Contributed By Photo © John Kernick Published February 2001

Related Video

More Videos
How to Make Crab Cakes




474382 recipes/asian-coconut-milk-shrimp 2013-12-06 Kate Heddings fast-column|asian|4|fast|weeknight-dinner february-2001,kate heddings,coconut milk shrimp,asian seafood recipe,fast shrimp,shrimp with peanuts recipes,asian-coconut-milk-shrimp 474382
Close