Quick weeknight dinner or wow your guests at a dinner party!
This comes together so quickly with only a few ingredients.
Option to grill as well but through the winters in New England,
it is not always an option!
This picture shows the Coconut Lime Shrimp served with a ginger
basmati rice and sautéed broccoli and red and yellow peppers.
I made this during a week that my husband and I were
‘going pescatarian’ where we mostly ate vegetarian but
did have 3 meals that week with either shrimp, salmon, and halibut.
delicious, tender shrimp w/ delicate flavors that are WOW!
- 1 14 oz. can of coconut milk
- 1 TBSP coconut oil
- 1 medium lime, zested 1st, then juiced
- 2 garlic cloves, minced
- 1 TBSP soy sauce or tamari
- 1 lb raw medium shrimp, peeled and deveined peeled and deveined
- ⅓ cup chopped fresh cilantro
- ⅓ cup shredded coconut, toasted
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Whisk together coconut oil, coconut milk, lime zest, lime juice, and garlic and soy sauce in a medium bowl.
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Add shrimp and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 30 min and up to 2 hours.
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Remove shrimp from marinade and gently shake off excess. Reserve remaining marinade.
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Heat up saute pan on medium and cook shrimp stirring occasionally until pink. Be sure not too overcook, they will get tough.
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Remove to serving dish.
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Warm reserved marinade in saucepan stirring constantly until slightly thickened. Pour over shrimp. Top with toasted coconut and cilantro.
