I found this yummy, exotic recipe in a cookbook that was collecting dust on my shelf and decided to give it a whirl. My husband and I both loved it, so much that we had it twice in one week!
My daughter didn’t really care for the shrimp, but she loved the coconut rice. I sauteed up some chicken pieces instead of the shrimp for her and that worked much better.
The entire recipe from start to finish takes less than thirty minutes to make, so it’s great for weeknight dinners!
Lime Shrimp with Coconut Rice
5 tablespoons unsalted butter
1 cup long-grain white rice
1 1/4 cups unsweetened coconut milk
6 cloves garlic
1 lb. large shrimp (alternative – prawns or chicken) peeled and deveined
8 green (spring) onions – white and pale green parts, thinly sliced
1/4 cup fresh Cilantro, minced
Cook the rice
In a saucepan over medium heat, melt 1 tablespoon of the butter. Add the rice and cook, stirring constantly, until the grains are well coated with the butter, about 1 minute. Stire in 1 1/4 cups water and the coconut milk. Bring to a boil, reduce heat to low, cover, and cook until the liquid is absorbed and the rice is tender, about 20 minutes.
Cook the shrimp
While the rice cooks, grate 1 teaspoon zest and squeeze 2 tablespoons juice from the lime in a bowl, set aside. About 5 minutes before the rice is ready, in a large frying pan over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and lime zest and juice and stir until the mixture is bubbly. Add the shrimp and green onions and saute until the shrimp are just opaque throughout, about 3 minutes. Stir in about half the minced cilantro.
Finish the rice
Fluff the rice and gently stir in the remaining cilantro. Divide the rice among 4 plates, top with the shrimp, and serve.
Posted by Nicole Ibarrondo, former editor here at Mom Fuse