- 1 tbsp. extra-virgin olive oil
-
1 lb. medium shrimp, peeled and deveined (tails on or removed)
-
kosher salt
-
Freshly ground black pepper
-
1 c. coconut milk
-
Juice of 1/2 lime
-
2 tbsp. freshly chopped cilantro, plus more for garnish
-
1 tbsp. Sriracha
- In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.
- Pour over coconut milk and squeeze with lime juice. Top with cilantro and Sriracha and stir to combine.
- Reduce heat to low and simmer, 5 minutes.
- Garnish with cilantro and serve.
Recipe By:
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