This Coconut Lime Shrimp is cooked in the most amazing sauce ever! I literally could have drank the entire container of sauce on its own. And it has become my favorite “Thai” dish. And I know nothing will ever, I mean ever surpass it. Friends, it is oh-so-that good.
My friend Jen over at Carlsbad Cravings is a food genius and one of the nicest people you could ever meet. No exaggeration there. And I recently read her recipe for a Sriracha Mango Dip that made me drool. She served it with Coconut Honey Lime Shrimp and the entire dish just looked amazing. I am not a big dip fan when it comes to shrimp, but my family LOVES shrimp. So I used the marinated for the shrimp and that she used in the dip, and just made it a sauce. FLAT OUT AMAZINGNESS.
It is so good that I literally already have it on the menu again. And this coming from not the biggest shrimp or seafood fan. But with this sauce, I will literally anything with it, even a grasshopper, okay well maybe not. But you get the idea, I love it.
Try this Coconut Lime Shrimp anytime you have an itching for Thai or Chinese take-out. It is better than anything the delivery boy will bring to you.
- Coconut Sriracha Lime Sauce
- ½ cup coconut milk
- ½ cup honey
- 1/3 cup fresh lime juice
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon freshly grated ginger
- 2 tablespoons fresh cilantro, chopped
- 2 lbs. shrimp, peeled and deveined
- Serve over cooked rice, optional
Add all of the sauce ingredients into a blender and blend on high until well combined, 20-30 seconds.
Once you have made the sauce.
Heat a large sauté pan over medium-high heat, add 2 tablespoons butter, melt butter and add shrimp. Cook shrimp tossing to coat in butter for 1 minutes. Pour in sauce to sauté pan. Bring to a boil, and let shrimp cook for 3-5 minutes. Remove sauce & shrimp from heat. Top with cilantro and serve immediately over rice.
Recipe adapted from Carlsbad Cravings Coconut Honey Lime Shrimp with Sriracha Mango Dip