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.
Total Time
15min
4.0
2 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
14
oz
Jumbo Shrimp
•
1
stalk
Lemongrass
•
2
Fresh Ginger
, sliced
•
1
can
(12 fl oz)
Coconut Milk
•
1
Lime
•
as needed
Fish Sauce
•
to taste
Red Chili Peppers
•
1
Tbsp
Coconut Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
8
Fresh Thai Basil
•
to taste
Kaffir Lime Leaves
(optional)
Cooking Instructions
1.
Zest the Lime (1), and save the juice.
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.
3.
Stir in Fish Sauce (as needed) and 1 tablespoon lime juice, turn the heat off and taste. Adjust with more lime or fish sauce if you want.
4.
Add a few slices of Red Chili Peppers (to taste) for heat. Set aside and let flavors infuse while the rice is cooking.
5.
Gently rinse and pat dry the Jumbo Shrimp (14 oz). Season with Salt (to taste) and Ground Black Pepper (to taste).
6.
Grab some Coconut Oil (1 Tbsp) and in a skillet, heat over medium heat.
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.
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.
Nutrition Per Serving
CALORIES
377
FAT
25.0 g
PROTEIN
29.2 g
CARBS
12.6 g
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