Recipes Main Courses Seafood Lime Shrimp with Coconut Rice

Lime Shrimp with Coconut Rice

Lime Shrimp with Coconut Rice is rated 5.0 out of 5 by 3.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4

Some stores and fish markets carry peeled and deveined shrimp, which will save you quite a bit of time. Avoid shrimp with an “off” odor, a dull appearance or a gritty feel.

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

Directions:

Cook the rice
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.

Cook the shrimp
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 sauté until the shrimp are just opaque throughout, about 3 minutes. Stir in about half of the 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 immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Rated 5 out of 5 by from Quick, easy and delicious Simple recipe, comforting food and delicious taste. The coconut rice is not overpowering and the flavor pairs very well with the shrimp. This is a crowd-pleaser for sure! Do it. Serve with a dry white wine and a salad. And add some extra lime juice to the shrimp once served over the rice. Yum.
Date published: 2012-08-19
Rated 5 out of 5 by from Light while Comforting I made this for dinner last night, and it was simply fantastic. I made a few changes to it, by substituing Flat Leaf Parsley for the Cilantro, and I also added a diced yellow onion for a little extra bulk. I found the Coconut rice to have a very light and fluffy texture, while having a slight yet pleasing Coconut flavor. The Lime Shrimp paired very well with the rice. I did squeeze some extra fresh lime juice on top before serving. This one's a winner!!
Date published: 2012-06-14
Rated 5 out of 5 by from Simple, with delicious flavor Easy to make, had all ingredients on hand. The rice cooked for a bit longer than 20 minutes in order to absorb the liquid. Worth the wait though. My 9 and 6 year old loved the dish! Will definitely make again.
Date published: 2012-02-03
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