Go Back
- 1 pound large shrimp, peeled and deveined - 1 can (13.5 oz) coconut milk - 1 lime, zested and juiced - 2 tablespoons fish sauce - 2 tablespoons honey - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, finely grated - 1 small red chili, seeds removed and finely chopped (optional) - Fresh cilantro for garnish - Cooked jasmine rice for serving - Salt and pepper to taste For this coconut lime shrimp dish, you need fresh ingredients to get the best taste. The shrimp must be large and fresh. This makes them tender and juicy. The coconut milk adds creaminess and a rich flavor. Lime gives a zesty kick that brightens the dish. The fish sauce brings in a salty depth, while honey adds a touch of sweetness. Garlic and ginger give a warm, fragrant layer. If you like heat, consider adding red chili. It gives a nice balance to the flavors. When serving, fresh cilantro adds a pop of color and flavor. Jasmine rice is perfect to soak up the tasty sauce. Remember to season with salt and pepper according to your taste. This dish is not just simple; it is a delightful meal that impresses every time. For the full recipe, check out the details above. First, grab a medium mixing bowl. Whisk together the creamy coconut milk, fresh lime juice, and lime zest. This mix creates a rich and zesty base. Next, add fish sauce, honey, minced garlic, grated ginger, and chopped red chili. Stir well until everything blends nicely. You want a vibrant and aromatic marinade that will soak into our shrimp. Now, take your large shrimp and coat them with the marinade. Make sure each shrimp gets a good layer of that tasty mix. Let the shrimp sit for at least 15 minutes at room temperature. If you have more time, refrigerate them for up to 1 hour. This step deepens the flavor and makes each bite more delicious. Heat a skillet over medium heat. Once hot, add the marinated shrimp along with all the tasty marinade. Cook for about 3-5 minutes. You will see the shrimp turn pink and opaque. Be careful not to overcook them; they can become tough if left too long. Season with salt and pepper to your taste. Once done, sprinkle freshly chopped cilantro on top for a burst of color and flavor. For the full recipe, check out the details above. Enjoy each bite of this delightful dish! To make coconut lime shrimp, avoid overcooking. Cook shrimp just until they turn pink. This keeps them tender and juicy. Use a thermometer to check for doneness. Shrimp should hit 120°F. This method ensures perfect shrimp every time. Want more zing? Add extra lime juice. It brightens the dish and boosts flavor. You can also try a splash of coconut rum. This adds depth and a tropical twist. Experiment with flavors to find what you love most. Presentation matters. Serve coconut lime shrimp in shallow bowls. This makes it look elegant and inviting. Add lime wedges and extra cilantro on top. This not only adds color but also lets guests customize their meal. For the full recipe, check out the complete guide. {{image_4}} You can turn the coconut lime shrimp into tasty tacos. This gives a fun twist to the dish. Start by warming soft tortillas. Next, fill each tortilla with shrimp. Add a slice of avocado or a sprinkle of cabbage for crunch. Fresh cilantro adds a nice touch, too. You can also drizzle some lime juice on top. Suggested toppings for tacos: - Sliced avocado - Shredded cabbage - Fresh cilantro - Lime wedges - Crumbled feta cheese If you like heat, make the shrimp spicy. You can add more chopped chili or a dash of hot sauce. This adds a kick to the dish. Pair your spicy shrimp with sides that match, like spicy rice or jalapeño corn salad. This creates a balance of flavors. Pairing with spicy sides: - Spicy jasmine rice - Jalapeño corn salad - Hot slaw You can adapt the coconut lime shrimp for a veggie option. Use firm tofu or jackfruit instead of shrimp. Marinate them just like the shrimp for great flavor. Cook them until they’re golden and warm. Suggested ingredients for a vegetarian twist: - Firm tofu, cubed - Jackfruit, shredded - Zucchini slices - Bell peppers, sliced For the full recipe, check the earlier section. You can enjoy these variations while keeping the delicious coconut lime flavor. To store leftovers, let the coconut lime shrimp cool down. Place them in an airtight container. This keeps the shrimp fresh. You can store them in the fridge for up to 2 days. Make sure to label the container with the date. Recommended storage containers include glass or plastic with tight lids. They help keep the shrimp juicy and prevent any strong odors. Avoid using metal containers, as they can alter the flavor of the dish. Freezing the coconut lime shrimp is an option if you need to save them longer. First, cool the shrimp completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze them for up to 3 months. When you are ready to use them, thaw the shrimp in the fridge overnight. This method keeps the flavor intact and ensures even thawing. For reheating, the best appliances are a skillet or microwave. If using a skillet, heat it on low. Add a splash of coconut milk to keep the shrimp moist. Stir gently until heated through. In the microwave, use a microwave-safe dish. Cover it loosely to allow steam to escape. Heat in short bursts of 30 seconds, stirring in between. This avoids overcooking. To avoid overcooking during reheating, always check the shrimp frequently. Cook until they are just heated through. Overcooked shrimp can become tough and chewy, losing their delightful texture. Yes, you can use frozen shrimp. Just remember to thaw them first. The best way is to place the shrimp in the fridge overnight. If you need them faster, put them in a bowl of cold water for about 20-30 minutes. Avoid using hot water, as it can cook the shrimp unevenly. If you don't have coconut milk, you have options. You can use heavy cream mixed with a bit of water. Another option is almond milk with a touch of coconut extract. Both will give you a creamy texture, but they will change the flavor a bit. Cooked shrimp will turn pink and opaque. You can also look for a slight curl in their shape. The internal temperature should reach 120°F. If you overcook them, they will become tough and rubbery, so keep an eye on them while cooking. Yes, you can prep this dish in advance. Marinate the shrimp and store them in the fridge for up to one hour. If you want to prepare it for later, cook the shrimp and store them in an airtight container in the fridge. Reheat gently to keep them tender. For more details, check out the Full Recipe. This blog post covered how to make a delicious coconut lime shrimp dish. We discussed key ingredients, like shrimp, coconut milk, and lime. I shared step-by-step instructions and offered tips for perfect cooking. You can easily adapt this recipe for tacos or vegetarian options. Don't forget the storage tips for your leftovers. Enjoy trying this recipe, and make it your own! Cooking can be fun and rewarding with the right guidance.

Coconut Lime Shrimp

Indulge in a tropical escape with Coconut Lime Shrimp Delight! This quick and easy recipe features juicy shrimp marinated in a creamy coconut milk and zesty lime blend, creating an explosion of flavor in every bite. Perfectly served over fluffy jasmine rice, it’s a dish that will impress your family and friends. Ready to cook up this delicious meal? Click through for the full recipe and elevate your dinner today!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1 can (13.5 oz) coconut milk

1 lime, zested and juiced

2 tablespoons fish sauce

2 tablespoons honey

2 cloves garlic, finely minced

1 teaspoon fresh ginger, finely grated

1 small red chili, seeds removed and finely chopped (optional, for heat)

2 tablespoons fresh cilantro, roughly chopped (for garnish)

Salt and pepper to taste

Cooked jasmine rice (for serving)

Instructions
 

In a medium mixing bowl, combine the creamy coconut milk with the freshly squeezed lime juice and the fragrant lime zest. Stir in the fish sauce, honey, minced garlic, grated ginger, and chopped red chili (if you prefer some heat). Whisk the mixture thoroughly until well blended, creating a vibrant and aromatic marinade.

    Add the peeled and deveined shrimp to the marinade, ensuring each piece is generously coated. Allow the shrimp to marinate for a minimum of 15 minutes at room temperature. For a more intense flavor, you can also marinate them in the refrigerator for up to 1 hour.

      Place a large skillet over medium heat and pour in the marinated shrimp along with all of the marinade.

        Cook the shrimp for approximately 3-5 minutes, stirring gently and occasionally until they turn a beautiful pink color and become opaque. Be cautious not to overcook them, as overcooked shrimp can lose their tenderness and flavor.

          Season the shrimp with salt and pepper according to your taste preferences. Once they're perfectly cooked, remove the skillet from the heat and sprinkle the dish with freshly chopped cilantro for a burst of color and flavor.

            Serve the flavorful coconut lime shrimp over a bed of fluffy cooked jasmine rice, drizzling any remaining marinade over the top for added richness.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the coconut lime shrimp in shallow bowls, adding a few extra lime wedges and cilantro sprigs on top for a vibrant and inviting look. This not only enhances the visual appeal but also allows guests to customize their dish with a squeeze of fresh lime.