Creamy Coconut Lime Shrimp Recipe
User Reviews
4.8
Creamy Coconut Lime Shrimp Recipe
Description
The Creamy Coconut Lime Shrimp recipe features peeled shrimp cooked in a sauce composed of coconut milk, fresh lime juice, honey, minced garlic, and ginger. Cooking begins by sautéing the garlic and ginger in coconut oil. Then the sauce ingredients are combined and brought to a boil, thickening over about five minutes before the shrimp are added and simmered until just cooked through, ensuring the shrimp remain tender. The inclusion of sriracha and soy sauce gives the sauce a gentle heat and depth.
The final touch of minced cilantro introduced off heat adds freshness and subtle herbal notes that complement the creamy, citrusy sauce. The texture of the dish balances between the silky sauce and the firm shrimp.
This dish suits being served over coconut cauliflower rice or regular rice, offering a well-rounded meal with contrasting textures and flavors.
The notes suggest preparing cauliflower rice in coconut oil to accompany the dish or pre-cooking regular rice to have alongside the shrimp as the sauce reduces. This helps coordinate the elements for serving.
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 14 ounce coconut milk can
- lime juice a generous ⅓ cup, juice of 3 limes
- 2 tablespoons honey
- 1 tablespoon sriracha gluten-free, if needed. Sub coco aminos for paleo
- 1 tablespoon soy sauce gluten-free, if needed. Sub coco aminos for paleo
- 1 lb. Shrimp peeled
- ¼ cup cilantro minced
Instructions
- Heat the coconut oil over medium-high heat in a large frying pan. Add the garlic and ginger and cook for 1 minute.
- Add the coconut milk, lime juice, honey, sriracha, and soy sauce to the pan and bring it to a boil. Let it boil, stirring several times, until the sauce begins to thicken, about 5 minutes. Reduce the heat so the sauce is simmering gently.
- Add the shrimp to the pan and let them cook for 5 minutes.
- Remove the pan from the heat and stir in the cilantro.
Notes
- Serve over coconut cauliflower rice for a complete meal alternative to regular rice.
- Cook the cauliflower rice in coconut oil for added flavor while the sauce thickens.
- Start cooking regular rice before preparing shrimp to have it ready with the finished dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 254kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 557mg | 23% |
| Potassium | 363mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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