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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds unpeeled, large raw shrimp (16/20 count) |
coconut-lime rice |
1 cup loosely packed fresh cilantro leaves |
3 tablespoons fresh lime juice |
2 tablespoons unsalted dry-roasted peanuts |
2 tablespoons minced fresh ginger |
2 garlic cloves, minced |
1 teaspoon kosher or 3/4 tsp. regular salt |
2 teaspoons honey |
1/2 teaspoon dried crushed red pepper |
1/4 cup olive oil, divided |
Directions:
1. Peel shrimp; devein, if desired. Prepare Coconut-Lime Rice.
2. Meanwhile, process cilantro, next 7 ingredients, and 3 Tbsp. olive oil in a food processor 15 to 20 seconds or until smooth, stopping to scrape down sides.
3. Sauté shrimp in remaining 1 Tbsp. hot oil in a large skillet over medium-high heat 3 to 5 minutes or just until shrimp turn pink. Stir in cilantro mixture. Serve over rice.
4. Note: Nutritional analysis includes rice.
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