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Title: Coconut-Lime Shrimp
Categories: Seafood, Vegetables, Chilies, Herbs, Citrus
Yield: 3 servings

2 tb Toasted sesame oil
2 Shallots; diced
2 Jalapeno or serrano chilies;
- seeded, minced
1 1/4 ts Fine sea salt; more to
- taste
2 tb Fresh grated or minced
- ginger
2 lg Garlic cloves; fine grated
- or minced
14 oz Can unsweetened coconut
- milk
1/2 c Chopped cilantro leaves
1 lb Peeled large (u-30) shrimp
1 tb Fresh grated lime zest
1 tb Fresh lime juice; more to
- taste
1 ts Coconut or light brown
- sugar
1 ts Asian fish sauce; more to
- taste
Cooked rice; to serve
Lime wedges; to serve

Heat sesame oil in a 12" skillet over medium heat.Stir
in shallots, jalapeno and a large pinch of salt, and
cook until starting to brown, about 6 minutes. Stir
in ginger and garlic, and cook until fragrant, about 1
minute longer.

Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4
teaspoons salt. Bring to a simmer and let cook for 2
minutes to blend the flavors.

Stir in shrimp, lime zest, lime juice, sugar and fish
sauce. Continue to simmer until shrimp are pink and
cooked through, about 5 minutes. Taste and add more lime
juice, salt or fish sauce, or all three, if needed.

Serve over rice, with remaining cilantro and lime wedges
on the side.

By: Melissa Clark

Yield: 3 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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