Delicious Coconut Lime Shrimp Rice: Your Easy Tropical Escape
This Coconut Lime Shrimp Rice is a quick, gluten-free dish bursting with tropical flavors that's perfect for busy weeknights.
Equipment
- Mixing bowl
- saucepan
- skillet
Ingredients
For the Shrimp
- 1 lb Shrimp, peeled and deveined Use fresh or frozen for best results
- 3 tbsp Lime Juice Freshly squeezed for enhanced flavor
- 2 cloves Garlic, minced
- 1 tsp Salt Adjust to taste
- 1/2 tsp Pepper Freshly cracked
For the Coconut Rice
- 1 can Coconut Milk Full-fat for richness
- 1 cup Rice Jasmine or basmati works best
Optional Toppings
- Fresh Herbs Such as cilantro or parsley
- Lime Wedges For extra tangy flavor
Instructions
Cooking Steps
- Marinate the Shrimp: In a mixing bowl, combine the shrimp with lime juice, minced garlic, salt, and pepper. Allow them to marinate for 20 minutes.
- Prepare Coconut Rice: In a saucepan, mix coconut milk and water. Bring to a boil, then stir in rice, cover, and let simmer for 20 minutes.
- Cook the Shrimp: Heat oil in a skillet over medium-high heat. Add marinated shrimp and sauté for 3-4 minutes until cooked through.
- Serve: Layer coconut rice in bowls, topped with sautéed shrimp, garnished with lime wedges or fresh herbs.
Notes
Add sliced avocado for creaminess and an inviting presentation. Store cooked shrimp and rice separately to maintain texture.