🍤 Coconut Shrimp Sauce Recipe Lime Shrimp 🍤
Coconut Shrimp Sauce Recipe Below ↙️
🐺 10 oz popcorn shrimp; air-fried or raw shrimp, sautéed in c. oil
🐺 1 TB coconut oil + 1 TB salted butter
🐺 4 green onions, chopped
🐺 2 tsp m. garlic or 3/4 tsp powder
🐺 1 lime; juiced + “zested”
🐺 2 TB honey
🐺 1 tsp stevia powder
🐺 1-1/2 TB dried cilantro or 1/4 cup fresh (add with coconut milk step if using fresh)
🐺 1/2 tsp sea salt
🐺 1/4 tsp chili powder + 1/4 tsp crushed red pepper
🐺 1/2 tsp chicken bouillon powder
🐺 1 TB cornstarch
🐺 15 oz can lite coconut milk
🐺 1 TB stevia powder
🐺 Prepared brown rice, quinoa, or couscous. Season with salt + pepper.
Shrimp + Grains: Air fry or bake breaded shrimp. Or sauté plain shrimp in coconut oil. Set aside. Begin cooking grains in an instant pot or stovetop.
Sauce: Heat skillet w/ oil + butter over medium heat. Add green onions, cook 2-3 mins until softened, add garlic and cook 1 add t’l min.
Add lime juice + zest, honey, stevia, chili, r. pepper, salt, bouillon, and cilantro. Stir well and lower heat to medium-low; cook for additional 3-4 mins. Thicken slightly.
In the bowl, add coconut milk + cornstarch. Whisk until blended. Whisk into skillet. Bring to boil, and lower heat to simmer; 3-5 mins until thickened. Stir in cooked shrimp + coat.
Serve: Season with salt + pepper to taste. Serve over hot cooked grains. Garnish with cilantro. Enjoy!
Cook Also: Greek Yogurt Blueberry Donut Recipe
