Last night’s dinner…Asian SCRIMPS! This may have been the easiest quickest recipe ever; start to finish including marinating time was about 20 minutes. Next time I think I will make my own sweet chili sauce, but this time around I just used the pre-made stuff. If you can’t find kaffir lime leaves lime zest is ok. I served this with summer rolls and lemon herb quinoa on the side to be healthy.
I think serving with a fresh baguette to soak up the sauce would be ideal. Back to the shrimp tails debate from this post, I am all about keeping the tails. Good looking food always tastes better. Oh and chef Katie, get on this recipe because you will love. -ts
1 pound shrimp shelled and deveined
1/3 cup sweet chili sauce
1 lemon- juice and zest
3 kaffir lime leaves sliced, substitute 1 teaspoon grated lime zest
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves minced garlic
1 teaspoon brown sugar
¼- 1/3 cup coconut milk
Siracha (optional as this is spicy on its own)
1/4 cup cilantro chopped for garnish
- 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.
- Heat a pan.
- Add the shrimp, the marinade, siracha (if using) and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
- Remove from heat and mix in the cilantro.