Coconut Lime Shrimp
Dive into the vibrant, tropical flavors of Coconut Lime Shrimp, a quick and easy dish that’s perfect for weeknight dinners or elevated entertaining. Succulent shrimp are sautéed with aromatic garlic and ginger, then simmered in a luscious, creamy sauce made from full-fat coconut milk, fresh lime juice, and a hint of honey for natural sweetness. A touch of soy sauce and optional red chili flakes lend depth and a subtle kick, while a garnish of fresh cilantro ties everything together. Ready in just 25 minutes, this dish pairs beautifully with steamed rice or quinoa, soaking up every drop of the tangy, citrus-infused sauce. Whether you’re craving something light yet satisfying or dreaming of island-inspired cuisine, this one-pan recipe delivers bold, fresh flavors in every bite.
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 cup coconut milk (full-fat)
- 3 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons cilantro (chopped, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
Add the shrimp to the skillet. Sprinkle with salt and black pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, pour in the coconut milk, lime juice, lime zest, honey, soy sauce, and red chili flakes (if using). Stir well and bring the mixture to a gentle simmer.
Allow the sauce to reduce slightly, about 3-4 minutes, stirring occasionally.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Let the shrimp warm through for 1-2 minutes.
Taste the sauce and adjust seasoning if needed.
Garnish with chopped cilantro and serve immediately. This dish pairs well with steamed rice or quinoa and a side of sautéed vegetables.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 26.4 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 248 mg | 19% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1987 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
