Name: Lemon Herb Shrimp Coconut Peas: A Delicious & Easy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound large shrimp, peeled and deveined; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh thyme; 1/2 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1 tablespoon coconut oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 (13.5 ounce) can full-fat coconut milk; 1 cup frozen peas; 1/2 cup vegetable broth (or chicken broth); 1/4 cup chopped fresh cilantro; 1 tablespoon lime juice; Salt and freshly ground black pepper to taste; Lime wedges; Fresh cilantro sprigs; Toasted coconut flakes

Lemon Herb Shrimp Coconut Peas: Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you to a tropical paradise! Imagine succulent shrimp, infused with bright lemon and fragrant herbs, nestled amongst sweet coconut-infused peas. This isn't just a dish; it's an experience.

While not steeped in centuries of tradition, this vibrant recipe draws inspiration from the coastal cuisines of Southeast Asia and the Caribbean, where coconut milk and seafood are staples. The combination of zesty citrus, aromatic herbs, and creamy coconut creates a symphony of flavors that is both comforting and exciting. It's a modern twist on classic ingredients, designed to brighten your day.

What makes Lemon Herb Shrimp Coconut Peas so irresistible? It's the perfect balance of sweet and savory, the tender texture of the shrimp against the soft peas, and the sheer ease of preparation. This dish is quick enough for a weeknight dinner but elegant enough to serve to guests. People adore it because it's a healthy, flavorful, and satisfying meal that requires minimal effort. Plus, who can resist the allure of coconut milk's creamy richness combined with the refreshing zing of lemon? Get ready to discover your new favorite seafood dish!

Ingredients:

For the Shrimp:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste

For the Coconut Peas:

1 tablespoon coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 (13.5 ounce) can full-fat coconut milk
1 cup frozen peas
1/2 cup vegetable broth (or chicken broth)
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
Salt and freshly ground black pepper to taste

Optional Garnishes:

Lime wedges
Fresh cilantro sprigs
Toasted coconut flakes

Preparing the Lemon Herb Shrimp:

Marinate the Shrimp: In a medium bowl, combine the shrimp, olive oil, minced garlic, lemon zest, lemon juice, parsley, thyme, and red pepper flakes (if using). Season with salt and pepper to taste. Toss well to ensure the shrimp are evenly coated. Let the shrimp marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. Don't marinate for too long, as the lemon juice can start to "cook" the shrimp and make them tough.
Cook the Shrimp: Heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Avoid overcrowding the pan, as this will lower the temperature and steam the shrimp instead of searing them. If necessary, cook the shrimp in batches.
Sear the Shrimp: Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque and cooked through. Be careful not to overcook the shrimp, as they can become rubbery. The internal temperature should reach 145°F (63°C).
Remove from Heat: Once the shrimp are cooked, remove the skillet from the heat and set aside.

Preparing the Coconut Peas:

Sauté the Aromatics: In a medium saucepan, heat the coconut oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Add Garlic: Add the minced garlic to the saucepan and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Incorporate Coconut Milk and Broth: Pour in the coconut milk and vegetable broth (or chicken broth). Stir well to combine. Bring the mixture to a gentle simmer.
Simmer and Thicken: Reduce the heat to low and let the mixture simmer for about 5-7 minutes, or until it has slightly thickened. Stir occasionally to prevent sticking.
Add the Peas: Add the frozen peas to the saucepan. Stir well to combine. Cook for another 3-5 minutes, or until the peas are heated through and tender.
Season and Finish: Remove the saucepan from the heat. Stir in the chopped fresh cilantro and lime juice. Season with salt and freshly ground black pepper to taste. Adjust the seasoning as needed to your preference.

Assembling the Dish:

Combine Shrimp and Peas: Gently fold the cooked lemon herb shrimp into the coconut peas. Be careful not to overmix, as you don't want to break the shrimp.
Serve Immediately: Serve the Lemon Herb Shrimp Coconut Peas immediately while they are hot.
Garnish (Optional): Garnish with lime wedges, fresh cilantro sprigs, and toasted coconut flakes, if desired. These garnishes add a pop of color, flavor, and texture to the dish.

Tips and Variations:

Shrimp Size: I prefer using large shrimp (26-30 count per pound) for this recipe, but you can use any size shrimp you like. Just adjust the cooking time accordingly. Smaller shrimp will cook faster, while larger shrimp will take longer.
Coconut Milk: Full-fat coconut milk will give you the richest and creamiest results. However, you can use light coconut milk if you prefer a lighter dish. Keep in mind that the sauce will be thinner.
Spice Level: The red pepper flakes add a touch of heat to the shrimp. If you're sensitive to spice, you can omit them altogether. Or, if you like things extra spicy, you can add more red pepper flakes or a pinch of cayenne pepper.
Vegetables: Feel free to add other vegetables to the coconut peas, such as diced bell peppers, carrots, or spinach. Add them along with the peas and cook until tender.
Herbs: You can experiment with different herbs in the shrimp marinade. Dill, oregano, or basil would all be delicious additions.
Make it a Meal: Serve the Lemon Herb Shrimp Coconut Peas over rice, quinoa, or couscous for a complete and satisfying meal. You can also serve it with a side of crusty bread for soaking up the delicious sauce.
Dairy-Free and Gluten-Free: This recipe is naturally dairy-free and gluten-free, making it a great option for those with dietary restrictions.
Make Ahead: You can marinate the shrimp ahead of time and store them in the refrigerator for up to 24 hours. You can also prepare the coconut peas ahead of time and reheat them before serving. However, I recommend cooking the shrimp fresh for the best flavor and texture.
Storage: Store any leftover Lemon Herb Shrimp Coconut Peas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Broth Options: While vegetable broth is recommended, chicken broth or even fish broth can be used to add different layers of flavor to the coconut peas.
Lime vs. Lemon: While lemon is used for the shrimp, lime is used in the coconut peas. This contrast in citrus fruits adds complexity to the overall flavor profile. Don't substitute one for the other unless absolutely necessary.
Toasting Coconut Flakes: To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown. Watch them carefully, as they can burn easily. Alternatively, you can toast them in a dry skillet over medium heat, stirring constantly, until golden brown.
Serving Suggestions: This dish is also excellent served cold as a shrimp salad. Just chill the shrimp and coconut peas separately, then combine them before serving.
For a Thicker Sauce: If you prefer a thicker sauce for the coconut peas, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the saucepan while it's simmering. Stir well and cook until the sauce has thickened to your desired consistency.
Adding Greens: Stir in a handful of baby spinach or kale at the end of the cooking process for the coconut peas. This will add extra nutrients and a vibrant green color to the dish. Cook until the greens are wilted.
Using Fresh Peas: If you have access to fresh peas, you can use them instead of frozen peas. Shell the peas and add them to the saucepan along with the coconut milk and broth. Cook until the peas are tender.

Conclusion:

This Lemon Herb Shrimp Coconut Peas recipe isn't just another dish; it's a vibrant explosion of flavors that will transport your taste buds to a tropical paradise! The zesty lemon perfectly complements the succulent shrimp, while the aromatic herbs dance harmoniously with the creamy coconut milk and sweet peas. It's a symphony of textures and tastes that's surprisingly easy to create, making it a weeknight winner and a guaranteed crowd-pleaser. Why is this a must-try? Because it's quick, healthy, and utterly delicious! It's the kind of meal that makes you feel good from the inside out. The combination of lean protein from the shrimp, healthy fats from the coconut milk, and the vibrant freshness of the herbs and lemon creates a balanced and satisfying dish. Plus, it's incredibly versatile, allowing you to customize it to your liking. Looking for serving suggestions? I love serving this over a bed of fluffy quinoa or brown rice to soak up all that delicious coconut sauce. You could also toss it with some gluten-free pasta for a heartier meal. For a lighter option, serve it alongside a fresh green salad or steamed vegetables. And don't forget a sprinkle of toasted coconut flakes for added texture and flavor! Variations to Explore: * Spice it up! Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a little kick. * Go green! Stir in some chopped spinach or kale for an extra boost of nutrients. * Add some crunch! Top with toasted almonds or cashews for a satisfying crunch. * Make it vegan! Substitute the shrimp with tofu or chickpeas for a plant-based alternative. Just be sure to adjust the cooking time accordingly. * Lemon Herb Chicken Coconut Peas: If you're not a fan of shrimp, chicken works wonderfully in this recipe too! Simply substitute the shrimp with bite-sized pieces of chicken breast or thigh. I truly believe that this Lemon Herb Shrimp Coconut Peas recipe will become a staple in your kitchen. It's a dish that's both comforting and exciting, perfect for any occasion. It's also a fantastic way to introduce new flavors to your family and friends. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I'm confident that you'll love this recipe as much as I do. And remember, cooking is all about experimentation and having fun, so don't be afraid to get creative and make it your own. I'm so excited for you to try this recipe! Once you've made it, please come back and share your experience in the comments below. I'd love to hear what you think and any variations you've tried. Did you add any extra spices? Did you serve it with a particular side dish? Your feedback is invaluable and helps me to create even better recipes in the future. Happy cooking! Let me know what you think of this Lemon Herb Shrimp Coconut Peas!