Coriander Shrimp In Coconut Milk

By Molly O’Neill

Published January 20, 1996

Total Time
About 15 minutes
Rating
5(37)
Comments
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Ingredients

Yield:Four servings

  • 1 tablespoon olive oil

  • 2 cloves garlic, peeled and minced

  • 2 medium jalapeno peppers, seeded and minced

  • 1 cup white wine

  • 1 ½ 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

  • ¼ cup chopped fresh coriander

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 183 milligrams cholesterol; 350 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 22 grams fat; 1 gram fiber; 643 milligrams sodium; 25 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large skillet over medium heat. Add the olive oil, garlic and jalapenos and saute for 15 seconds. Add the wine, raise the heat slightly and simmer for 5 minutes.

  2. Step 2

    Stir in the coconut milk, ginger, salt and pepper. Simmer slowly for 2 minutes. Lower the heat so the liquid is just below a simmer. Add the shrimp and cook until just cooked through, about 5 minutes.

  3. Step 3

    Stir in the lemon zest, lemon juice and coriander. Serve immediately over cooked Basmati rice.

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Ratings

5 out of 5
37 user ratings
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Comments

Nan

We've been making this for years, for ourselves and guests, and it always gets raves! The only change I make is to cut the liquids by half. Crunchy barely-cooked snow peas are a great complement.

Susan

this was great; a lot of liquid. I served it over quinoa. Would be great with other other fish; seafood as a stew.

Nan

We've been making this for years, for ourselves and guests, and it always gets raves! The only change I make is to cut the liquids by half. Crunchy barely-cooked snow peas are a great complement.

Bon V

Excellent as written, except that need to reduce salt. 1 tsp would be enough.

Nan

I agree--forgot to say so in my comments (now 3 years ago)

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