Creamy Coconut Shrimp
Ingredients
The shrimp
-
1
pound
large raw shrimp, peeled and deveined
The sauce
-
1
tablespoon
olive oil or coconut oil
-
1
cup
full-fat coconut milk
-
2
units
limes, juiced
-
1
teaspoon
fish sauce (optional)
-
1
tablespoon
cornstarch
-
1
tablespoon
coconut sugar or brown sugar
-
½
teaspoon
ground ginger
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
For serving
-
as needed
units
cooked rice, sautéed cauliflower rice, or cooked noodles
-
as needed
units
green onions, sliced
Instructions
- Heat oil in a medium skillet over medium heat.
- Add shrimp and cook for 3 minutes on each side until opaque.
- Transfer cooked shrimp to a plate.
- Pour coconut milk and lime juice into the skillet and bring to a simmer.
- Whisk in cornstarch, sugar, ginger, salt, and pepper.
- Reduce heat and cook for 2-3 minutes until sauce thickens.
- Return shrimp to the skillet and stir to coat with sauce.
- Serve over rice or noodles, topped with green onions.
Nutrition Facts (estimated)
Servings
4
Calories
261
Total fat
16.2g
Total carbohydrates
7.8g
Total protein
24.1g
Sodium
551.9mg
Cholesterol
182.5mg
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