Coconut Milk Shrimp

Coconut Milk Shrimp

By Cassie Hilleboe
(Serve with Steamed Brown Rice)

Ingredients:

• 1 lb. Large Shrimp, peeled & deveined
• 2 Tbsp. Plant Butter

Shrimp Marinade Ingredients:

• 1 Tbsp. Olive Oil
• 2 Tbsp. Honey
• 3 Garlic Cloves, minced (optional)
• 1 Tbsp. Fresh Ginger, grated (or 2 frozen cubes)
• ¼ tsp. Red Chili Flakes (optional)
• ¼ tsp. Sea or Kosher Salt
• 1 tsp. Oregano
• ¼ tsp. Chili Powder

Sauce Ingredients:

• 2 Tbsp. Plant Butter
• 1 Medium Shallot, finely chopped (optional)
• 2 tsp. Dried Chives or 1 Tbsp. Fresh Chives
• ¼ tsp. Red Chili Flakes (optional)
• 14 oz. Unsweetened Coconut Milk (not lite)
• 1 Lime, zest + 1 Tbsp. Lime Juice
• 1-2 Tbsp. Chopped Cilantro
• Sea or Kosher Salt to taste

Shrimp Instructions:

1. Pat dry the shrimp with a paper towel.
2. Toss the Shrimp with the Marinade Ingredients. Set aside to Marinate for 15 minutes at room temperature.
3. Melt Plant Butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp (not the marinade – toss the marinade). Cook the shrimp for 1-2 minutes per side or until pink on the outside. (Use tongs to flip the shrimp and try not to overcook.)
4. Remove the shrimp to a clean bowl and cover.

Sauce Instructions:

1. 1Melt Plant Butter over medium-high heat in a large non-stick skillet.
2. Add Shallots, Chives, and Chili Flakes. Cook for a few minutes until soft and fragrant.
3. Stir in Coconut Milk and simmer until thickened, about 3-5 minutes.
4. Stir in Lime Zest, Lime Juice, and Shrimp. Simmer for a few minutes until the shrimp is cooked through. Do not overcook the shrimp.
5. Add Cilantro and Salt to taste.
6. Serve on top of Steamed Brown Rice in a bowl.