Description
Irresistible Spicy Garlic Shrimp With Coconut Rice delivers a flavor-packed dish in just 20 minutes, perfect for a busy weeknight.
Ingredients
Scale
- 1.5 cups long-grain white rice
- 2.5 cups water
- 1 teaspoon salt
- 1 pound jumbo shrimp (fresh or frozen)
- 4 cloves garlic (adjust to taste)
- 2 tablespoons lime juice
- 1 medium jalapeño pepper (seeds removed for less heat)
- 1 teaspoon red chile powder or red chili sauce (adjust to spice preference)
- 1 can full-fat coconut milk
- 1 tablespoon extra virgin olive oil (can be substituted)
- 1 tablespoon cilantro (optional, can substitute parsley)
Instructions
- In a medium-sized pot, combine the long-grain rice, water, and salt. Bring to a boil, then cover and reduce the heat to the lowest setting. Cook for 15 minutes, then remove from heat and let sit, covered, for another 10 minutes.
- Pulse garlic, water, and salt in a blender for just a few short pulses, leaving small chunks. Pour this over the shrimp and marinate for 10 minutes.
- After marinating, strain the shrimp and garlic mixture. Add lime juice, chopped jalapeño, and additional salt to the shrimp, mixing well.
- Heat olive oil in a large sauté pan over high heat. Add shrimp and cook for one minute until pink, then add coconut milk and cook for another 30 seconds. Stir in chile powder or sauce.
- Transfer the cooked rice to a bowl and mix in the remaining can of coconut milk. Taste and add more salt if needed.
- Serve the shrimp over a bed of coconut rice and garnish with chopped cilantro.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg