Add coconut milk, Coco Lopez, fish sauce, honey to skillet; stir continuously for 3-5 minutes
1¾ cup coconut milk (unsweetened), ⅔ cup Coco Lopez Cream of Coconut, 2 tablespoons fish sauce, 3 tablespoons honey
In a measuring cup, combine cornstarch and water; mix well with fork. This is a thickening slurry; gradually add it to the skillet on high heat until the sauce thickens to your liking (this is optional)
½ cup hot water, 2 tablespoons cornstarch
Continue to cook until sauce thickens to your preference; remove from heat and add fresh lime juice; stir and return pan to heat
3 tablespoons lime juice
Place shrimp in sauce in a single layer and allow to cook until pink (about 3 minutes per side); season with salt and pepper to taste
salt and pepper
Serve over prepared rice and garnish with lime zest
4 cups prepared rice, 2 tablespoons lime zest
Notes
YieldThe exact yield depends upon how much rice you make and the size of the shrimp. This recipe makes about four bowl-size servings (about 1 cup per person). If you buy small shrimp, everyone will get more shrimp. If you buy 1 pound of large shrimp, you might want to double up on the shrimp. Coco Lopez™ Cream of CoconutThis is a brand of cream of coconut; it's in a can and it's the basis for Pina Colada's. You might find this in the "mixers" section of your grocer (where the tonic water is) or on the Asian or International aisle.No fish sauce?Substitute with a little Worcestershire sauce - add it to the sauce in 1 teaspoon increments until it tastes how you like itGarlicI used minced garlic from the jar. If you're using fresh garlic, you'll need about 6 medium clovesGingerUse fresh ginger if possible; if you can't find any at the store, use ginger paste, but only a little (add it to the sauce in teaspoon increments until you get it tasting like you like it.) Ginger paste is stronger than fresh ginger, so go easy on it at the beginning.HoneyIf you don't have honey use 1-2 tablespoons of sugar. Again, start with teaspoon increments.