Name: Zesty Coconut-Lime Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 3 cloves garlic, thinly sliced or minced; 1 cup canned coconut milk; 36 medium-large shrimp, thawed, deveined, and tails removed; 1/4 teaspoon salt; 1 tablespoon chili powder; 1 lime, juiced; 1/2 teaspoon honey; 10 fresh basil leaves, chopped; 1/4 teaspoon pepper

Coconut Shrimp

Can I bake the shrimp instead of frying them?

What kind of dipping sauce goes well with coconut shrimp?

What kind of shrimp should I use for this recipe?

Indulge in a delicious and easy-to-prepare Zesty Coconut-Lime Shrimp! Made with succulent shrimp, creamy coconut milk, tangy lime, and a hint of chili powder and basil, this wholesome dinner option is dairy-free and gluten-free.

Crustacean Shellfish

Gluten Free

Lactose Free

Mediterranean

Paleo

Low Carb

Oils

milliliter

olive oil

Fresh Vegetables

gram

garlic

Canned & Dry Milk

canned unsweetened coconut milk

Seafood

shrimp

Seasonings

salt

chili powder

Fresh Fruit

lime

Honey

honey

fresh basil

black pepper

Water

Calories

Cholesterol

Trans fatty acids

Phosphorus

Minerals

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Dietary Folate Equivalents

Iron

Lutein+zeaxanthin

Dietary Fiber

Carbohydrates

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Magnesium

Pantothenic acid (B5)

Vitamin B6

Choline

Protein

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Coconut Lime Shrimp Packets with Summer Veggies

Zesty Coconut-Lime Shrimp

Baking Goods

Produce

Meat & Seafood

Condiment & Toppings

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In a small bowl, toss the shrimp with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Once hot, cook the shrimp in the pan with adequate space between each piece. Cook for 1 minute per side, then remove and set aside in a clean bowl. Repeat for all shrimp.

In the same skillet, cook the garlic for about 2 minutes until fragrant.

Add coconut milk, chili powder, lime juice, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pan with the garlic.

Stir and allow the mixture to simmer for about 5 minutes.

Put the shrimp back into the skillet, cooking for an additional 1-2 minutes until warmed.

Remove the skillet from heat and let it sit for a couple of minutes, allowing the sauce to thicken.

Serve the shrimp over cooked brown rice or quinoa, and garnish with fresh basil.

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