Thai Lemon Lime Giant Shrimp

Thai Lemon Lime Giant Shrimp

Serves 2
Allergy Shellfish
Meal type Main Dish


  • 2lb giant shrimp (4-8 pieces) )
  • 2 shallots (minced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon dried chilies (crushed)
  • 1 Large Lime (Zest and Juice)
  • 1 teaspoon lemongrass (minced)
  • 2 tablespoons honey
  • 1/4 teaspoon tumeric
  • 4 tablespoons coconut milk
  • 1/4 cup cilantro (chopped)


Step 1
In a cup or small bowl, whisk together the lime juice, honey, fish sauce, and turmeric. Stir until honey is dissolved. Set aside.
Step 2
Warm a wok or large frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the shallots or onion, garlic, fresh red chili and lemongrass. Stir-fry 2-3 minutes, or until the spices are fragrant and the shallots have softened.
Step 3
Add the prepared lemon mixture (from step 1) plus the shrimp. Stir-fry 2-3 minutes, or until the shrimp are pink and plump (avoid over-cooking, or they will lose their succulence).
Step 4
Reduce heat to medium-low. Add 3 to 4 Tbsp. coconut milk, stirring gently to incorporate. Finally, sprinkle over the lime zest and stir again.
Step 5
Remove from heat and taste-test for a balance of sweet, sour, and salty flavors. Add more fish sauce if more salt is needed, or a little sugar or honey if too sour. If too sweet or salty for your taste, add another squeeze of lime juice. If too spicy or pungent for your taste, add another Tbsp. or two of coconut milk.
Step 6
Add a final topping of fresh coriander and serve immediately with plain rice or saffron rice.