Coconut Cream Shrimp
14 oz. coconut milk
3 tbsp minced garlic
1 tbsp minced fresh ginger
1 tbsp vanilla extract
1 tbsp freshly grated lime zest
2 tbsp fresh lime juice
2 tsp sugar
1/4 tsp kosher salt
2 lbs large shrimp peeled and de-veined
1/2 cup toasted, sweetened shredded coconut
INSTRUCTIONS:
Begin cooking jasmine rice adding grated ginger and 1 tbsp of vanilla extract to the water. In a large skillet, heat coconut milk with vanilla, garlic, ginger, lime juice, lime zest, sugar, and salt. Bring to a boil for several minutes to thicken. Add shrimp and cook until shrimp are opaque. For thicker sauce , mix 1 tsp cornstarch with 2 tbsp water and add slowly to the boiling shrimp mixture and cook until thickened. Serve over vanilla/ginger jasmine rice or riced cauliflower and top with toasted coconut and lime zest.
Serves 4
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