Put away that take-out or delivery menu because this Creamy Chinese Coconut Shrimp Recipe is where it's at! It's a 30-minute family dinner for any busy weeknight. The shrimp is seared in a pan in just minutes. Then Warm, creamy, savory garlic and ginger aromatics are added for big flavor. Then hints of sweet notes come in from coconut milk and lime. I'm telling you, this dish may look blande in color, but it is spectacular in taste!
Peel and clean the shrimp, if not already cleaned. Remove the vein and discard. Remove the tails as well. Season with Salt and Pepper
Peel and mince the garlic and ginger. Slice the scallions, separating out some of the greens for garnish. Zest the lime and juice it. Measure out the cornstarch and water (combine right before added to sauce). Measure the honey.
Make the rice. Rinse the rice under water in a strainer until the water runs clear. Add to 4 cups of water with a pinch of salt and bring up to a boil. Turn the water down to a low simmer, cover and cook for 20 minutes. Turn off the heat, but keep covered until you are ready to serve.
Heat the coconut or olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 minute on each side. Cook them in batches so you don’t overcrowd the skillet.
Add the garlic, ginger, and scallions to the skillet and cook for 1 minute. Shake the coconut milk vigorously and then open and add to the pan with the lime zest and juice, honey, and cayenne pepper. Bring to a simmer over medium-high heat and cook for 6 to 7 minutes until slightly reduced and thickened.
Combine the cornstarch and water in a small dish then stir it into the sauce. Simmer for 2 minutes until thick.
Remove from heat, serve on top of rice, and top with chopped scallions. Enjoy!