Coconut-Lime Shrimp

• 2 tablespoons toasted sesame oil
• 2 shallots, diced
• 1 to 2 jalapeño or serrano peppers, seeded if you like, minced
• 1 ¼ teaspoons fine sea salt, plus more to taste
• 2 tablespoons freshly grated or minced ginger
• 2 large garlic cloves, finely grated or minced
• 1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)
• ½ cup chopped cilantro leaves
• 1 pound peeled large shrimp
• 1 tablespoon freshly grated lime zest
• 1 tablespoon fresh lime juice, plus more to taste
• 1 teaspoon coconut sugar or light brown sugar
• 1 teaspoon Asian fish sauce, plus more to taste

Cooked rice, for serving

Lime wedges, for serving

1. Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
2. Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
3. Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
4. Serve over rice, with remaining cilantro and lime wedges on the side.