Broiled Buttery Caramelized Thai Coconut Shrimp with Zesty Lime
Succulent shrimp glazed in a rich, buttery coconut caramel sauce and broiled to a golden finish, finished with a bright squeeze of zesty lime. This healthy, flavor-packed dish brings the vibrant tastes of Thai cuisine to your table in under 30 minutes.
Ingredients
Ingredients
- 1.5 lb large shrimp peeled and deveined, tails on
- 2 tbsp unsalted butter melted
- 1/3 cup full-fat coconut milk well-shaken
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tsp fresh lime juice
- 1 tsp minced garlic
- 1 tsp minced fresh ginger
- 1 tsp red pepper flakes optional for heat
- 2 tbsp fresh cilantro chopped, for garnish
- 1 tbsp lime zest for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to preserve texture. Make-Ahead: The sauce can be prepared up to 24 hours in advance and stored in the refrigerator. Variations: Substitute chicken breast pieces for shrimp, adjusting cook time. For a dairy-free version, use vegan butter. Serving Suggestion: Serve over cauliflower rice or steamed jasmine rice to soak up the delicious sauce, with a side of steamed broccoli or snap peas.