This incredibly easy to make Chinese buffet style Creamy Coconut Shrimp is a super tasty 15 minute dinner! The tender shrimp is quickly sauteed in coconut oil, stirred into the sweet coconut sauce, then topped with fresh lime zest for a tangy combination!!
2lbsshrimp(medium or large - thawed, peeled and deveined)
1tablespooncoconut oil(or olive oil)
114 oz cancoconut milk
2tablespoongarlic(finely minced or crushed)
2limes(zest and juice)
1tablespoonginger(finely minced or crushed)
Bring a large skillet with the coconut oil to medium high heat. Add the shrimp and saute for 2-3 minutes, stirring frequently, until the shrimp turns opaque and is cooked through. Transfer the cooked shrimp to a plate and set aside.
Add the coconut milk, garlic, ginger, lime juice and zest, sugar and salt to the skillet and bring to a boil over medium high heat. Once a full rolling boil has been reached, reduce the heat and simmer for 5-6 minutes or until thickened.
Return the cooked shrimp to the thickened sauce, and continue to simmer on low heat for an additional 2-3 minutes or until the shrimp is heated through.
Remove from heat when done and serve immediately. Serve over rice or cauliflower rice, garnished with lime wedges and/or toasted shredded coconut, if desired.