Put the Lime in the Coconut!

You know the coconut shrimp they have at the Chinese restaurant/buffet? The one that’s milky and sweet without much spice in it? This is the enhanced version, livened up with flavor. It’s still rich and creamy but has hints of citrus, garlic, and cilantro, and gets a much-needed kick of heat from a combination of red peppers and sweet chili sauce. Coconut flakes help thicken the sauce, and basmati rice adds a heady aroma to the dish.


Mango. While I was eating it that's what I thought of. Diced mango added at the end would add a nice dimension and texture to the dish. Trust me.


This is quick and easy and oh-so-delicious.







Creamy Coconut Shrimp
(by Reeni)

1 onion, thinly sliced
3 cloves garlic, minced
2 teaspoons ginger, minced or shredded
1-2 red Chile peppers, minced
2 tablespoons butter
2 tablespoons vegetable oil
14 oz. can unsweetened Coconut Milk
1 teaspoon Salt
1 teaspoon sugar
2 tablespoons Sweet Red Chile Sauce
1 lime, the zest and juice
2 tablespoons fresh Cilantro, chopped
2/3 cup coconut flakes
1 and 1/2 pounds fresh shrimp, cleaned
Basmati rice for serving


In a large saute pan or wok saute the onion, garlic, ginger and Chilies in the butter and oil until soft.

Add the coconut milk, salt, and sugar. Simmer for 15 minutes.

Add the Chile sauce, lime zest and juice, cilantro, coconut flakes, and shrimp.

Simmer until shrimp start to curl. Remove from heat.

Serve over Basmati rice with additional lime, cilantro and Chile sauce.


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