Shrimp with Coconut and Lime

• 2 tablespoons toasted sesame oil
• 2 shallots, diced
• 1–2 hot chilies, deseeded and finely chopped
• 1 1/4 teaspoons fine sea salt, plus more to taste
• 2 tablespoons fresh finely chopped ginger
• 2 large garlic cloves, minced
• 1 can (400g) unsweetened coconut milk
• 1/2 cup cilantro leaves, chopped
• 500 g large fresh shrimp, peeled and deveined (size 16/20)
• 1 tablespoon lime zest
• 1 tablespoon lime juice, plus more to taste
• 1 teaspoon brown sugar
• 1 teaspoon Asian fish sauce, plus more to taste
• 1 level teaspoon salt
• Black sesame seeds (optional)

For serving

• Lime wedges

1. Heat the sesame oil in a 30 cm pan over medium heat. Add the shallots, chili, and a good pinch of salt, and cook until they begin to brown, about 6 minutes.
2. Add the ginger and garlic and cook for another 1 minute until fragrant.
3. Add the coconut milk, 1/4 cup cilantro, and 1 1/4 teaspoons salt. Bring to a simmer and cook for 2 minutes to allow the flavors to meld.
4. Add the shrimp, lime zest and juice, sugar, and fish sauce. Continue cooking until the shrimp turn pink and are cooked through, about 5 minutes. Taste and adjust with more lime, salt, or fish sauce if needed.
5. Serve over rice, garnished with the remaining cilantro and lime wedges on the side. If desired, sprinkle with black sesame seeds.