Ingredients:

  • 1 lb large shrimp, peeled and deveined (about 450 g)
  • 1/2 teaspoon kosher salt (2.5 g)
  • 1/4 teaspoon black pepper (0.5 g)
  • 1 tablespoon fresh lime juice (15 ml)
  • 1 teaspoon smoked paprika or sweet paprika (2 g) — optional
  • 2 tablespoons olive oil or neutral oil (30 ml)
  • 4–6 garlic cloves, thinly sliced or minced (12–18 g)
  • 1 small yellow onion, thinly sliced (about 1 cup / 100 g)
  • 1–2 jalapeño or serrano chilies, seeded and thinly sliced (optional) (1 small / 10–15 g)
  • 1 (14–15 oz) can diced tomatoes, drained, or 2 large fresh tomatoes, chopped (400–425 g)
  • 1 (13.5–14 oz) can full-fat coconut milk (about 400 ml) — for lighter option, use light coconut milk (same volume)
  • 1/2 teaspoon kosher salt, plus more to taste (2.5 g)
  • 1/4 teaspoon freshly ground black pepper (0.5 g)
  • 1 teaspoon fish sauce or soy sauce (5 ml) — optional, for umami
  • 1 tablespoon tomato paste (optional, for color and body) (15 g)
  • 1/2 cup packed fresh cilantro leaves, roughly chopped (15 g)
  • Zest and juice of 1 lime (zest about 1 tsp / 2–3 g; juice about 2 tbsp / 30 ml)
  • 1 tablespoon chopped scallion (optional) (6–8 g)
  • Red pepper flakes or sliced fresh chiles to taste (optional)
  • Steamed white or jasmine rice, coconut rice, or crusty bread for serving

Instructions:

  1. Prep shrimp and aromatics: Peel and devein shrimp if needed, then pat dry. Toss shrimp with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 tablespoon lime juice, and 1 teaspoon smoked or sweet paprika (if using). Set aside to marinate about 10 minutes while you prep other ingredients.
  2. Sauté aromatics: Heat 2 tablespoons oil in a large heavy skillet over medium heat. Add the sliced onion and cook until translucent, about 4–5 minutes. Add garlic and chilies (if using) and cook 30–60 seconds until fragrant, taking care not to burn the garlic.
  3. Build the sauce: Stir in drained diced tomatoes and 1 tablespoon tomato paste (if using); cook 2–3 minutes to break down the tomatoes. Pour in the coconut milk, add 1 teaspoon fish sauce or soy sauce (if using) and 1/2 teaspoon kosher salt. Bring to a gentle simmer.
  4. Simmer sauce: Let the sauce simmer gently 5–7 minutes until slightly reduced, smooth, and lightly thickened. Taste and adjust salt, acidity (more lime juice if needed), or heat.
  5. Cook the shrimp: Increase heat to medium-high and add shrimp in a single layer. Cook about 1–2 minutes per side until just opaque and curled into a loose 'C' (total shrimp cook time 3–4 minutes). Stir gently to coat shrimp in the sauce, avoiding overcooking.
  6. Finish and garnish: Remove skillet from heat. Stir in lime zest, remaining lime juice, and most of the chopped cilantro, reserving some for garnish. Let rest 1–2 minutes for flavors to marry.
  7. Serve: Spoon shrimp and coconut-tomato sauce over steamed rice or serve with crusty bread. Garnish with remaining cilantro, chopped scallion, and lime wedges; add red pepper flakes or sliced fresh chiles to taste.