Description
Coconut Lime Shrimp is a quick and flavorful tropical dish featuring tender shrimp simmered in a creamy coconut milk sauce brightened with fresh lime juice and zest. Naturally gluten-free and keto-friendly, it’s perfect for an easy weeknight dinner.
Ingredients
- 1 tablespoon coconut oil (or vegetable oil)
- 4 cloves garlic, minced
- 1 can (16.3 oz) coconut milk
- 4 limes, juiced
- Zest of 2 limes
- 1/2 teaspoon salt
- 1 pound shrimp, peeled and deveined
- 1/4 cup fresh cilantro, chopped (optional)
- Toasted coconut, for garnish (optional)
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add garlic and sauté for 2 minutes until fragrant.
- Zest 2 limes and set the zest aside.
- Add coconut milk, lime juice, and salt to the skillet. Stir well.
- Simmer for 5–7 minutes until the sauce thickens slightly.
- Add shrimp and cook until pink and opaque, turning once during cooking.
- Remove from heat and stir in cilantro if using.
- Garnish with lime zest and toasted coconut before serving.
Notes
- Use canned coconut milk for the richest flavor and creamiest texture.
- If you prefer a thinner sauce, add 1/4 cup water or chicken broth.
- Frozen shrimp can be used directly without thawing.
- Serve over cauliflower rice, rice, or zucchini noodles.
- Toast coconut flakes ahead of time for extra flavor and crunch.
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International, Tropical