Coriander Shrimp In Coconut Milk Recipe

Name: Coriander Shrimp In Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, peeled and minced; 2 medium jalapeno peppers, seeded and minced; 1 cup white wine; 1 1/2 cups unsweetened coconut milk; 1 tablespoon finely minced fresh ginger; 2 teaspoons kosher salt; Freshly ground pepper to taste; 1 pound large shrimp, peeled and deveined; 1 teaspoon grated lemon zest; 1 tablespoon fresh lemon juice; 1/4 cup chopped fresh coriander

Servings: persons

1 tablespoon olive oil
2 cloves garlic, peeled and minced
2 medium jalapeno peppers, seeded and minced
1 cup white wine
1 1/2 cups unsweetened coconut milk
1 tablespoon finely minced fresh ginger
2 teaspoons kosher salt
Freshly ground pepper to taste
1 pound large shrimp, peeled and deveined
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped fresh coriander

1
Heat a large skillet over medium heat.
2
Add the olive oil, garlic and jalapenos and saute for 15 seconds.
3
Add the wine, raise the heat slightly and simmer for 5 minutes.
4
Stir in the coconut milk, ginger, salt and pepper.
5
Simmer slowly for 2 minutes.
6
Lower the heat so the liquid is just below a simmer.
7
Add the shrimp and cook until just cooked through, about 5 minutes.
8
Stir in the lemon zest, lemon juice and coriander.
9
Serve immediately over cooked Basmati rice.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cloves garlic, peeled and minced, 2 medium jalapeno peppers, seeded and minced, 1 cup white wine, and more.

Yes, Coriander Shrimp In Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coriander Shrimp In Coconut Milk

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