Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil
  • 1 tablespoon each: minced garlic and minced ginger
  • 14 ounce can coconut milk
  • Juice of 3 limes (a generous ⅓ cup)
  • 2 tablespoons honey
  • 1 tablespoon each: sriracha and soy sauce (gluten-free, if needed. Sub coco aminos for paleo)
  • 1 lb. peeled shrimp
  • ¼ cup minced cilantro

Instruction

  • Heat the coconut oil over medium-high heat in a large frying pan. Add the garlic and ginger and cook for 1 minute.
  • Add the coconut milk, lime juice, honey, sriracha, and soy sauce to the pan and bring it to a boil. Let it boil, stirring several times, until the sauce begins to thicken, about 5 minutes. Reduce the heat so the sauce is simmering gently.
  • Add the shrimp to the pan and let them cook for 5 minutes.
  • Remove the pan from the heat and stir in the cilantro.