This creamy coconut shrimp is like a mini tropical getaway on a plate—tangy lime, sweet corn, and juicy shrimp come together for a 30-minute dinner that’s big on flavor and low on effort.
Ingredients
- 1 lb raw shrimp, peeled and deveined (medium or large size work great)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- 1 cup canned full-fat coconut milk
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons fresh lime juice
- 1 cup frozen sweet corn (or fresh if in season)
- 1/4 cup chopped fresh cilantro (or flat-leaf parsley if you're not into cilantro)
- Salt and pepper to taste
- Cooked jasmine rice, for serving (or substitute with basmati or even brown rice)
- Lime wedges, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for about 2 minutes per side, just until pink and opaque. Remove shrimp and set aside.
- Pour the coconut milk into the same skillet and bring to a gentle simmer.
- Add the lime zest, lime juice, and corn. Stir everything together and simmer for 5 minutes.
- Return the shrimp to the skillet and stir to coat in the sauce. Let everything heat through for another 2–3 minutes.
- Stir in chopped cilantro and season with salt and pepper to taste.
- Serve over warm jasmine rice and garnish with extra lime wedges and cilantro if you’re feeling fancy.
Servings: 4
Nutrition
- calories: 385
- protein: 25
- carbs: 28
- fat: 20
- fiber: 3
- sugar: 5