Coconut Lime Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients:8oz large shrimp peeled, de-veined, and dried ¼ teaspoon of sea salt1 teaspoon fresh ground black pepper½ teaspoon onion powder¼ teaspoon garlic powder½ teaspoon curry powder2 teaspoons extra virgin olive oil¼ cup of coconut milk1 tablespoon sugar or honey*½ small onion choppedJuice of 1 lime
In a bowl combine shrimp, salt, pepper, onion powder, garlic powder, 1 teaspoon of the olive oil, and half of the lime juice. Let stand for at least 15 but no more than 30 minutes. (if left too long the acid from the lime juice will start to “cook” the shrimp)
In a skillet over medium high heat, heat remaining teaspoon of olive oil. Once the oil is heated add the curry powder, stirring continuously until the curry starts to darken and become fragrant (about 1-2 minutes).
Add in the chopped onions and cook for another 2 minutes. Add in the shrimp continuing to stir. Once the edges of the shrimp start turning pink add in the remaining lime juice and coconut milk.
Continue to cook while stirring for another 3-5 minutes until the shrimp is fully cooked. The sauce will reduce and thicken as it cooks. At this point taste the sauce, if it is TOO tart you can add sugar or honey to taste (I used a total of 1 tablespoon of sugar in this preparation)
Serve over starch of choice, or with vegetables.
(serves two hungry people, or 3 not so hungry people)
Number of Servings: 2
Recipe submitted by SparkPeople user SIMONECA78.
In a skillet over medium high heat, heat remaining teaspoon of olive oil. Once the oil is heated add the curry powder, stirring continuously until the curry starts to darken and become fragrant (about 1-2 minutes).
Add in the chopped onions and cook for another 2 minutes. Add in the shrimp continuing to stir. Once the edges of the shrimp start turning pink add in the remaining lime juice and coconut milk.
Continue to cook while stirring for another 3-5 minutes until the shrimp is fully cooked. The sauce will reduce and thicken as it cooks. At this point taste the sauce, if it is TOO tart you can add sugar or honey to taste (I used a total of 1 tablespoon of sugar in this preparation)
Serve over starch of choice, or with vegetables.
(serves two hungry people, or 3 not so hungry people)
Number of Servings: 2
Recipe submitted by SparkPeople user SIMONECA78.
Nutritional Info Amount Per Serving
- Calories: 265.0
- Total Fat: 12.8 g
- Cholesterol: 172.3 mg
- Sodium: 464.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.7 g
- Protein: 24.3 g
Member Reviews
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CD3274814
i had slight variation just because of stuff I had available. I use 2 teaspoons of coconut oil inplace of coconut milk and olive oil I used scallions instead of onion. I added green beans into the sauce mix after removing shrimp, cooked them till tender. My family ate it with rice. I had beans. - 6/5/12