Coconut Lime Shrimp

I love that rich, creamy taste you can get out of heavy cream. However, if you have issues with dairy or are looking for something different, coconut milk can be a great substitute. In this recipe, coconut milk is paired with shrimp, lime, and our Pastamore Asian with a Hint of Ginger Dipping Oil. This is a rich and flavorful seafood dish you will love.

Ingredients:

1 15 oz can - lite coconut milk

1/2 lb - medium shrimp (shelled, deveined, tail removed)

1 Tbsp - Pastamore Asian with a Hint of Ginger Dipping Oil

Juice of 1/2 lime

To taste - salt and black pepper

As garnish - chives, minced

Directions:
1. Heat a medium pot on the stove over medium-high heat. Once hot, add the shrimp to the pot. Quickly brown.

2. Add the lite coconut milk, bring to a boil and reduce heat. Whisk in Pastamore Asian with a Hint of Ginger Dipping Oil and juice of 1/2 lime. Adjust seasoning with salt and black pepper.

3. Serve over rice or as an appetizer. Garnish with minced chives.