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.
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!
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PinIngredients
- 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)
Instructions
- In a bowl, whisk together cilantro, lime juice, olive oil, garlic, salt, pepper and crushed red pepper to make a marinade.
- In a large zip-top bag, combine shrimp with marinade and refrigerate for at least an hour.
- In a saucepan, combine coconut milk, water, salt and sugar. Bring to a boil and stir in rice.
- 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.
- In a large skillet over medium-high heat, add the shrimp and its marinade. SautĂ© the shrimp, turning once, until completely shrimp is pink on both sides and sauce has slightly thickened – about 5 minutes.
- 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
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Mm, this dish sounds amazing!! I don’t think I’ve ever cooked shrimpy (probably cause I only started liking it about a year ago) but I totally want to give this a go! It sounds amazing, especially with the coconut rice. Pinned!
I’m so happy that you finally like shrimp! You will be able to make so many new things now 🙂 I wish I could say the same about mushrooms… But, I still can’t come around. Anyway, you have to try these if you like cilantro! Plus, they’re the quickest thing in the whole world to cook, so you really can’t go wrong.
I made this with coconut quinoa instead and threw some frozen peas in there to make it go farther! It was absolutely delicious. I used theis recipe. http://www.bonappetit.com/recipe/coconut-quinoa
At what step in the preparation do you peel the shrimp?
I actually bought peeled shrimp, but if you need to peel yours you’ll want to do that first. I would suggest just getting it out of the way so you’re all set when you start cooking!
When you say white rice is it long or short grain?
I normally use Jasmine rice, but long grain white works perfectly in this recipe.
I absolutely love this recipe but feel like it’s an incomplete meal without a veggie side and can’t find the right one to complement these flavors. Any suggestions?
Maybe try some roasted broccoli or some sautĂ©d kale. You also can’t go wrong with a big salad.