YOUR SOLIN GENERATED RECIPE
Crevettes Coco-Lime avec Courgettes et Riz
Succulent shrimp sautéed with crisp zucchini in a creamy coconut-lime sauce, served over a bed of fluffy jasmine rice for a bright and zesty finish.
INGREDIENTS
8 oz shrimp
0.5 cup cooked jasmine rice
1 medium zucchini
0.25 cup light coconut milk
1 tsp extra virgin olive oil
1 tsp fresh ginger
1 clove garlic
1 tbsp lime juice
0.5 tsp lime zest
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Prepare the zucchini by slicing it into half-moons and finely mince the garlic and fresh ginger.
Heat the olive oil in a large skillet over medium-high heat.
Add the zucchini to the skillet and sauté for 3-4 minutes until tender-crisp and lightly browned, then remove from the pan and set aside.
In the same skillet, add the shrimp, garlic, and ginger, seasoning with sea salt and black pepper.
Sauté the shrimp for 2-3 minutes until they just turn pink and are opaque throughout.
Pour in the light coconut milk, lime juice, and lime zest, stirring to combine and scraping up any browned bits from the bottom of the pan.
Return the zucchini to the pan and simmer for 1 minute until the sauce thickens slightly and everything is well coated.
Serve the shrimp and zucchini mixture over the warm cooked jasmine rice and garnish with fresh cilantro.