This recipe is from Melissa Clark in the New York Times. It’s a really great fresh-tasting meal and we loved it. I think you can really improvise with the veggies and protein and it will still be delish. Everything cooks pretty quickly so it’s best to have everything prepped and ready before you start. You’ll also want to start rice beforehand, too.

Ingredients

2 Tbsp toasted sesame oil
2 medium shallots, diced
1 medium jalapeño or serrano pepper, seeded if you like, minced (use less if you don’t like the heat)
1 tsp kosher salt
2 Tbsp freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
½ (14-ounce) can unsweetened coconut milk, about 7/8 cup)
½ cup chopped cilantro leaves
1 pound peeled large shrimp
1 Tbsp freshly grated lime zest
1 Tbsp fresh lime juice, plus more to taste
1 tsp light brown sugar or palm sugar
1 tsp Asian fish sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

Step 1
Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.

Step 2
Stir in coconut milk, ¼ cup chopped cilantro and 1 tsp kosher salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.

Step 3
Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.

Step 4
Serve over rice, with remaining cilantro and lime wedges on the side.

Note Melissa uses a full can of coconut milk, but we found it to be very soupy. About half of that can would work better for me.