This delicious Coconut Lime Shrimp is cooked in the most amazing sauce ever. It has become my favorite “Thai” dish, I hope it will be yours too.

Coconut Lime Shrimp

My friend Jen over at Carlsbad Cravings is a food genius and one of the nicest people you could ever meet. No exaggeration there. I recently read her recipe for a Sriracha Mango Dip and it made me drool. She served it with Coconut Honey Lime Shrimp and the entire dish just looked amazing.

This delicious Coconut Lime Shrimp is cooked in the most amazing sauce ever. It has become my favorite “Thai” dish, I hope it will be yours too.

I am not a big dip fan when it comes to shrimp, but my family LOVES shrimp. So I used the marinade for the shrimp that she used in the dip, and just made it a sauce. FLAT OUT AMAZINGNESS.

This delicious Coconut Lime Shrimp is cooked in the most amazing sauce ever. It has become my favorite “Thai” dish, I hope it will be yours too.

It is so good that I literally already have it on the menu again. And this is coming from not the biggest shrimp or seafood fan. But with this sauce, I will literally anything, even a grasshopper. Well okay, maybe not anything. But you get the idea, I love it.

Coconut Lime Shrimp Twitter

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.
Enjoy! XOXO San

How do you make Coconut Lime Shrimp

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.

Are you a shrimp lover? Be sure to try my other favorite shrimp recipes: Chili Rubbed Shrimp And Avocado Crostini, Firecracker Shrimp, and Sheet Pan Cajun Shrimp.

Don’t forget to pin this to your favorite Pinterest board to save for later!

 Coconut Lime Shrimp pinterest image

Coconut Lime Shrimp

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 6 -8
Calories: 282 kcal
This delicious Coconut Lime Shrimp is cooked in the most amazing sauce ever. It has become my favorite “Thai” dish, I hope it will be yours too.

Ingredients
 

  • 2 lbs. shrimp peeled and deveined
  • 2 tablespoons butter
  • cooked rice for serving

Coconut Sriracha Lime Sauce

  • 1/2 cup coconut milk
  • 1/2 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

Instructions
 

  • Add all of the sauce ingredients into a blender and blend on high until well combined, 20-30 seconds. Set aside.
  • 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. Enjoy!
Calories: 282kcalCarbohydrates: 25gProtein: 31gFat: 6gSaturated Fat: 3gCholesterol: 391mgSodium: 1401mgPotassium: 157mgSugar: 24gVitamin A: 125IUVitamin C: 12mgCalcium: 231mgIron: 3.4mg
Tried this recipe?Let us know what you think!

 

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10 Comments

  1. I wonder if I did something wrong. I thought the sauce would thicken up some, but it was completely runny and had to be poured over the rice because it didn’t stick on the shrimp at all. Also, it seemed like 1/2 cup of honey was way too much because it was over sweet and not savory enough. What suggestions would you make? (In all honestly, I only used a teaspoon of sriracha because I’m cooking for my parents and my mom can’t eat very spicy food.).

    1. The sauce is definitely on the thinner side but should coat the shrimp. Make sure to use canned, unsweetened coconut milk, which can be thicker than bottled. If you want a thicker sauce you can always add a teaspoon or so of cornstarch before pouring into the pan. You can also add less honey or more soy sauce to taste if you think it is still too sweet.

      1. Thank you for responding, Jenn. I will try both suggestions. I did use unsweetened coconut milk. Next time I’ll try to find a smaller can, since it was expensive and I only used 1/4 of what I bought. But I did find a curry recipe to use it in. 🙂

        1. Of course! I’ve only found them in 13.5 ounce cans, but usually they are $1-2 for generic brands at Kroger or Target. It can definitely be saved to make more recipes though! I hope it works better this time, enjoy!

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