- 2 pounds shrimp, will be about 1 1/2 lbs after they are shelled and devained
- 1/3 cup sweet chili sauce
- 1 lemon, juice and zest
- 3-4 kaffir lime leaves, sliced or 1 lime, zest
- 1 tbsp. fish sauce
- 4 cloves garlic, chopped
- 1 tsp. brown sugar
- 1/2 cup coconut milk
- 1/4 cup cilantro, chopped
In a large bowl marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for no more than 30 minutes.* (see note)
Heat a large pot over medium heat.
Add the shrimp along with the marinade and the coconut milk and simmer until the shrimp are cooked, about 5 minutes.
Remove from heat, place in a serving dish and add the cilantro. I served it over Jasmine rice.
*Note: Whenever you marinate anything in any type of citrus juice, don’t marinate it longer than a half hour as the acid in the citrus will start to cook the food.