Ingredients
Main Ingredients
- 1 Tablespoon coconut oil (or vegetable oil)
- 4 cloves garlic (minced)
- 1 can coconut milk (approximately 16.3 ounces, not the boxed kind)
- 4 limes (juice and zest)
- 1/2 teaspoon salt
- 1 pound shrimp (any size you prefer)
Optional Garnishes
- 1/4 cup cilantro (optional)
- Toasted coconut (optional)
Instructions
- Melt the oil: In a large skillet over medium heat, melt 1 tablespoon of coconut oil or vegetable oil to prepare for sautéing the garlic.
- Sauté garlic: Add the minced garlic to the hot oil and saute it gently for about 2 minutes until fragrant but not browned.
- Add liquids and season: Zest 2 of the limes and set aside. To the skillet, add the can of coconut milk, juice of all 4 limes, and 1/2 teaspoon of salt. Stir to combine the ingredients and let it simmer for 5 to 7 minutes until the sauce thickens slightly.
- Cook shrimp: Add the shrimp, even if frozen, directly into the simmering sauce. Cook until the shrimp turn pink and are opaque throughout, flipping them halfway to ensure even cooking. Large shrimp typically take about 3 minutes to cook.
- Finish and garnish: Remove the skillet from heat. Stir in chopped cilantro if you are using it, then garnish the dish with the reserved lime zest and toasted coconut before serving.
Notes
- You can use frozen shrimp without thawing for convenience, just adjust cooking time accordingly.
- To toast coconut, spread shredded coconut on a baking sheet and toast in the oven at 350°F for 5-7 minutes, stirring occasionally until golden brown.
- For a spicier variation, add a pinch of red chili flakes when sautéing the garlic.
- This dish pairs well with steamed rice or quinoa to soak up the flavorful sauce.
- Ensure to zest the limes before juicing them for maximum flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion/Tropical
