• Fast

Ingredients

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

Directions

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.