Coconut-Lime Shrimp

Can someone please explain to me why the last segment of shell is kept on the shrimp? Me, I always remove it. Otherwise, you lose the meat that's at the end, which seems like a waste of good shrimp, unless you want to dig around and get sauce on your fingers to get it out. Makes no sense to me.

In an effort to add more fruits and veg to my diet, I threw in a handful of frozen mango chunks and some red and yellow peppers. Tons of cilantro and topped it off with roasted coconut chips. Thai basil flavored rice. Beautiful, colorful, and good enough for the queen. Or me.

The end of the meat isn't wasted at all if, instead of biting the shrimp off at the shell, you pull the meat out of the end of the shell -- gently, with your teeth, holding loosely onto the bit of shell like a handle. You still gain a bit of flavor from the shell and have a nicer-looking shrimp, and they're really quite easy to eat this way.

Yes, what does 2 shallots mean? They come in wildly different sizes, and sometimes there are two "halves" together... or is that two shallots?

Freeze it. This has the added bonus of always having the option for fresh ginger taste on hand, without the ginger going bad too quickly before you use it. Just peel the ginger root before freezing, and grate from frozen. You also won't get the fiber build up that you do when grating fresh. If you go this route, I recommend buying pieces of ginger that are as straight and large as possible, with the fewest knobs. This makes it easier to peel and grate.

Loved this dish and just about all of Melissa Clark’s recipes. Only gripe here is that unless everything is pre-chopped, there’s no problem way you can get this done in 25 minutes, more like 45-55 minutes.

Probably most people have figured out to put left over coconut milk in an old ice cube tray and freeze it

This was absolutely delicious. Only suggestion was to halve the shallot or use smaller shallots and double the ginger. What does use 2 shallots really mean? is there a standard size?

This is a lovely quick recipe. I used jalapeño (and additional on the side) with Texas brown shrimp. Add steamed veggies on the side.

This looks delicious - but it's definitely a "serves 2" for me. I'll try it with rice, but I bet it would also be great with rice noodles.

Different and very good! Used 1 jalopeno and could hardly taste it. Next time I'll be bolder and use two. We're firmly in the camp of no tails on shrimp when serving in sauce; why put the de-tailing burden on the diner when it's so easily done during prep? I also learned that frozen deveined raw shrimp (26/30 size) become about 25% lighter after thawing and peeling, so I'll allow for that weight loss next time.

Melissa, this was delicious. Late in the cooking I added a few sliced scallions and a few sliced large mushrooms just to stretch the dish. Otherwise, followed the recipe. I can envision it with straw mushrooms or bamboo shoots. That lime zest was a nice touch. Thanks for sharing this.

Absolutely yummy; no cilantro, husband is a hater, I subbed basil and served over brown Jasmine rice. With a little early prep the dish came together very quickly and easily. This morning my husband is still raving about it. I know I'm going to get requests for a replay.

Wow! Reading this, I knew it would be great, and it was. I tried to follow the recipe closely, but vis a vis comments about shallot size, cilantro, etc., one of the beauties of this recipe is the possibility of going heavier or lighter on the numerous flavors, depending on your likes or dislikes. With extraordinary willpower, we ate only half, so that we could make another dinner of it, which will also be great, and effortless. You must absolutely do all the prep before you start to cook. Awesom

This is a go to recipe for me. I always double up on all herbs and spices, but still use only 1 can of coconut milk. I feel like the standard recipe lacks flavor. I also throw anything in this. Mushroom, potato, spinach, bok choy. It make it a little bit heartier of a meal which I personally like! I also regularly substitute out the jalapeño for sambal, which is my favorite way to go for this recipe.