Shrimp with Lime and Coconut Sauce
9,2 / 10
ready in 17 min.
- 12 shrimp
- 2 scallions
- 1 organic Lime
- 2 centimeters fresh ginger
- 1 green chili pepper
- Quatre épices (Spice mixture of pepper, nutmeg, cloves, ginger)
- 8 ozs Coconut cream
Cook shrimp in boiling salted water, drain and rinse in cold water, drain well.
Rinse and chop scallions. Rinse lime in hot water, grate zest and halve. Cut off some slices for garnishing and squeeze juice from remaining lime. Peel ginger and grate finely. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Combine ginger, lime zest, scallions and coconut cream in a bowl and mix well. Season with Quatre-épices, salt and lime juice. Arrange shrimp on plates, drizzle with the sauce and serve garnished with lime slices as an appetizer.