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Asian Coconut-Milk Shrimp

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“From a magazine. Has nuts, jalpeno, cilantro...mmmmm! Serve with steamed rice.”
READY IN:
16mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute.
  2. Stir in the jalapeno and lime zest, then pour in the coconut milk. Add the sugar and season generously with salt and bring to a simmer.
  3. Add the shrimp and cook. stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro.
  4. Spoon the shrimp and the sauce over steamed rice. Sprinkle with the peanuts and serve.

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