I have a bag of frozen shrimp in my freezer that has been haunting me for a month or so. It's on my list of "to cook." Problem is, the girls don't care for shrimp or seafood, so when I make it, it has to be a night when the girls are not eating, which is not often. I found this recipe on Closet Cooking and it looks divine. After the holiday is over I plan to make this. This is another super quick shrimp dish that takes almost no time to make. The lemon and coconut milk added an amazing flavour and aroma and of course this dish would not be complete without my favorite herb, cilantro. These lemon shrimp could easily be served as an appetizer or as a meal along with some rice or pasta.
Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)
Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.
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