For those of you itching for vacation-like feels, try your hand at making Coconut-Lime Shrimp; fragrant and bright in flavor with a whisper of sweetness. It’s kind of like a tropical libation, but in food form.
Shell and legs still attached?! Yup! Some prefer their shrimp devoid of its exoskeleton, but for me, the process of holding the shrimp from its tail, carefully removing it’s exterior and hearing communal slurping sounds of juices and laughing from family eating at the table reawakens nostalgic memories from my childhood.
Everyone at the table would be deeply immersed in the flavors, slurping and sucking the juices while simultaneously peeling the shrimp (pinkies out, of course). Plus, it’s a great flavor enhancer! So if you ask me, it’s shells–ALWAYS.
Quality coconut milk is a must!
Throughout my childhood, my momma tried various coconut milk brands but inevitably, she’d always circle back to Aroy-D. The quality is incomparable and unlike many brands is not watered down. It adds so much creamy coconutiness and deepens the flavors of any dish.
What to eat with Coconut-Lime Shrimp
This dish pairs incredibly well with jasmine rice as it balances well with the flavors, highlighting the brightness of the coconut and lime.
Another wonderful pairing is a warm baguette or sourdough bread. Bread is a great vessel for sopping up all the juices. Or try stuffing a piece of bread with shrimp, dunking it in the sauce and taking a huge bite–you can thank me later!
Looking for more seafood recipes?
Shrimp (and seafood in general, really) happens to be one of my favorite proteins and I’m happy to share more of my favorites:
I hope you love this dish as much as we do–happy cooking!