Lime Shrimp With Coconut Rice
This aromatic coconut lime shrimp and rice dish is a delightful blend of flavors that will transport you to a tropical paradise. Succulent shrimp sautéed with garlic, zesty lime, and fresh green onions, served atop creamy coconut-infused rice, make for a satisfying and vibrant meal. Each bite is a burst of freshness and savory satisfaction that will have your taste buds dancing with joy. Enjoy this tempting dish for a weeknight dinner that feels like a special treat.
— Constant Cookbook
Ingredients
- 5 Tbs. unsalted butter
- 1 cup long-grain white rice
- 1 1/4 cups water
- 1 1/4 cups unsweetened coconut milk
- 1 lime
- 6 garlic cloves, minced
- 1 lb. large shrimp, peeled and deveined
- 8 green onions, white and light green portions, thinly sliced
- 1/4 cup minced fresh cilantro
Instructions
- <b>Cook the rice</b>
- In a saucepan over medium heat, melt 1 Tbs. of the butter. Add the rice and cook, stirring constantly, until the grains are well coated with the butter, about 1 minute. Stir in the water and coconut milk. Bring to a boil, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 20 minutes.
- <b>Cook the shrimp</b>
- While the rice cooks, grate 1 tsp. zest and squeeze 2 Tbs. juice from the lime. About 5 minutes before the rice is ready, in a large fry pan over medium heat, melt the remaining 4 Tbs. butter. Add the garlic, lime zest and lime juice and stir until the mixture is bubbly. Add the shrimp and green onions and saut&#233; until the shrimp are just opaque throughout, about 3 minutes. Stir in about half of the cilantro.
- <b>Finish the rice</b>
- Fluff the rice and gently stir in the remaining cilantro. Divide the rice among 4 plates, top with the shrimp and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Weeknight</i>, by Melanie Barnard (Oxmoor House, 2006).
Yield
Serves 4.
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