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RECIPE
11 INGREDIENTS8 STEPS15MIN

Seared Shrimps with Coconut Lemongrass Sauce

4.0
2 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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It’s an easy healthy recipe that can be adapted — serve the sauce with chicken, sea bass, scallops, or tofu seared in the same way.

15MIN

Total Cooking Time

11

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1 stalk
2
1 can
(12 fl oz)
Coconut Milk
1/2 tsp
to taste
Red Chili Peppers
1 Tbsp
Coconut Oil
to taste
Salt and Pepper
to taste
Kaffir Lime Leaves
(optional)
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Directions

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Step 1
Zest the Lime (1) , and save the juice.
Step 2
In a small saucepan, bring Coconut Milk (1 can) , half of the lime zest (save the rest for garnish), the smashed Lemongrass (1 stalk) , and the Fresh Ginger (2) to simmer on medium-low heat for 5 minutes. Do not over boil.
Step 3
Stir in Fish Sauce (1/2 tsp) and 1 tablespoon lime juice, turn the heat off and taste. Adjust with more lime or fish sauce if you want.
Step 4
Add a few slices of Red Chili Peppers (to taste) for heat. Set aside and let flavors infuse while the rice is cooking.
Step 5
Gently rinse and pat dry the Jumbo Shrimp (14 oz) . Season with Salt and Pepper (to taste) .
Step 6
Grab some Coconut Oil (1 Tbsp) and in a skillet, heat over medium heat.
Step 7
When the skillet is hot add the shrimp and sear each side 2-3 minutes (depending on the size). When done to your liking, set aside and give a little squeeze of lime.
Step 8
When ready to serve, warm up the sauce just a bit, and strain. Garnishing with Fresh Thai Basil (8) , Kaffir Lime Leaves (to taste) , and remaining lime zest.

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