Coriander Shrimp in Coconut Milk

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 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.

Step 3

Stir in the lemon zest, lemon juice and coriander. Serve immediately over cooked Basmati rice.

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