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Asian Coconut-Milk Shrimp
© John Kernick

Asian Coconut-Milk Shrimp

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  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.