You will not believe how delicious and fast this Coconut Lime Shrimp is! Get it on your table in just 15 minutes!
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I was not a fan of coconut anything (except Samoa Girl Scout cookies) growing up because I have never been a fan of artificial flavoring, and fake coconut is just not good to me. But I am starting to love fresh coconut and products like coconut milk. It all started when I ate a chunk of a just-opened coconut on the streets of Athens in college. I realized how much better it could be!
It is best to use the canned coconut milk for this coconut shrimp instead of the boxed kind for this recipe as they are very different. The boxed version is essentially thinned out with water to make it more suitable for drinking, which means less flavor in the same quantity. Find more of our coconut recipes here!
This easy shrimp recipe is ridiculously fast to make. And with how much flavor it packs, it will become a regular part of your recipe rotation. Simply make the sauce in a large skillet by cooking the coconut milk, lime, and garlic together. Add the shrimp to cook in the sauce – it only takes a few minutes! Finish it off with some fresh cilantro (if you are not a cilantro hater) and some lime zest. and you are ready to eat!
Coconut Lime Shrimp
- Melt the coconut oil in a large skillet over medium heat. Add the garlic and saute garlic for 2 minutes.
- Zest 2 of the limes and set the zest aside for later. Add the coconut milk, juice of the limes, and salt to the skillet. Stir to combine and simmer until the sauce thickens slightly, approximately 5-7 minutes.
- Add the shrimp (even if frozen) and cook until turning pink. Flip part way through to cook both sides. The cook time will vary with the size of shrimp. Large shrimp will take approximately 3 minutes.
- Remove from heat. Stir in the cilantro if using and garnish with the lime zest and toasted coconut.