For the past three months or so, I’ve had a pound of shrimp sitting in the freezer. I bought them for a specific recipe that I just haven’t been in the mood to make. Don’t be discouraged by my lack of enthusiasm for this recipe. It really is a good one. I just wasn’t feeling it. You know how that is, right? So when I got a recipe for coconut rice from my friend, Erin, I immediately knew what I wanted to make with it. The very next day, I had the shrimp thawed and the ingredients purchased to make cilantro lime shrimp with coconut rice.

More shrimp recipes: grilled cilantro pesto shrimp skewers / easy shrimp salad / 5 ingredient honey garlic shrimp / shrimp fettuccini in white wine tomato sauce

The marinade, which ends up becoming a beautifully simple sauce, only requires a few ingredients and can be made the night before if you want to make this the quickest week night meal ever. The coconut rice is so fluffy and with a hint of sweetness to balance the acidity of the lime. It’s perfect for the weather because it’s light and requires very little time in front of the stove – just don’t accidentally buy unpeeled shrimp like I did. It’s also a great alternative to tacos and fajitas for Cinco de Mayo. Serve the shrimp with some of the sauce over a bed of the coconut rice and garnish with a lime wedge.

Then go make yourself a margarita. Happy Cinco de Mayo!

Cilantro Lime Shrimp with Coconut Rice

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• Author: Melissa Belanger
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 4 1x

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Ingredients

• 1/4 cup chopped fresh cilantro
• 6 tablespoons lime juice
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 pound large, peeled and deveined shrimp
• 1 cup unsweetened coconut milk
• 1 1/2 cup water
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 cup white rice
• 1 tablespoon chopped fresh cilantro
• 1 lime, sliced into wedges (for garnish)

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Instructions

1. In a bowl, whisk together cilantro, lime juice, olive oil, garlic, salt, pepper and crushed red pepper to make a marinade.
2. In a large zip-top bag, combine shrimp with marinade and refrigerate for at least an hour.
3. In a saucepan, combine coconut milk, water, salt and sugar. Bring to a boil and stir in rice.
4. Reduce heat to medium-low and cover pot. Simmer for 20 – 25 minutes – until rice is fluffy and liquid has been absorbed. Remove from heat and allow rice to sit while preparing the shrimp.
5. In a large skillet over medium-high heat, add the shrimp and its marinade. Sauté the shrimp, turning once, until completely shrimp is pink on both sides and sauce has slightly thickened – about 5 minutes.
6. Serve shrimp with the sauce over rice and garnish with a lime wedge.

Nutrition

• Calories: 0
• Sugar: 0 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg

Last Updated on November 23, 2018