Coconut milk, lime, cilantro, garlic, ginger, and some spicy chili peppers make a perfect marinade for a quick and easy summer shrimp dish. The flavors mimic many of the traditional ingredients found in Thai soup but are used as a quick marinade instead. From there you can grill, saute, or poach the shrimp for an easy meal. Make extra shrimp for quick tacos, salads, and sandwiches as the leftovers are delish.
Coconut Lime Shrimp
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- 1.33 lbs. raw shrimp
- 3/4 cup light canned coconut milk
- 1 tbsp. ginger, minced
- 1 U garlic clove, minced
- 2 tbsp. cilantro
- 1 tsp. lime zest
- 1 tbsp. lime juice
- Salt and pepper
- 1 U jalapeno (or Serrano or Thai chili pepper)
Combine the coconut milk, ginger, garlic, cilantro, lime juice, lime zest, salt, pepper, and chili peppers if using. Add the shrimp and marinate for 30-60 minutes. If you marinate much longer than that, the shrimp will begin to cook from the lime juice.
After you marinate the shrimp, you can cook them anyway you like. They can be grilled for 2-3 minutes per side, cooked in a hot skillet for 2-3 minutes until cooked through, or poached in the marinating liquid for 3-4 minutes until cooked through. They are also delicious on skewers.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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