Coriander Shrimp In Coconut Milk

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, peeled and minced
• 2 medium jalapeno peppers, seeded and minced
• 1 cup white wine
• 1 ½ cups unsweetened coconut milk
• 1 tablespoon finely minced fresh ginger
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• ¼ cup chopped fresh coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    230 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 23 grams protein; 182 milligrams cholesterol; 1319 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat a large skillet over medium heat. Add the olive oil, garlic and jalapenos and saute for 15 seconds. Add the wine, raise the heat slightly and simmer for 5 minutes.
2. Stir in the coconut milk, ginger, salt and pepper. Simmer slowly for 2 minutes. Lower the heat so the liquid is just below a simmer. Add the shrimp and cook until just cooked through, about 5 minutes.
3. Stir in the lemon zest, lemon juice and coriander. Serve immediately over cooked Basmati rice.

About 15 minutes