Key Lime Coconut Shrimp and Rice

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4.75 from 4 votes

Fresh shrimp is sauteed in coconut milk and lime sauce and serve on the bed of sticky coconut rice.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Caribbean

Servings:

Calories: 913kcal

Author: Lyuba Brooke

Ingredients

Rice:

1 cup jasmine rice
1 cup coconut milk (canned)
3/4 cup water
1 lime (juice) juice only
2 tsp sugar
salt

Shrimp:

1 lb shrimp peeled and deveined
1 large lime juice AND zest
2 tsp sugar
1/3 cup coconut milk (canned)
salt
pinch cayenne pepper optional
fresh cilantro for topping optional

US Customary - Metric

Instructions

Rice:

Combine water, lime juice, and coconut milk in a small pot over medium-high heat.
Once mixture starts to simmer, stir in sugar and salt.
Lower the heat to low and add rice. Stir, cover, and cook until rice is done. Remember to stir rice occasionally and break up the clumps.
Once rice is cooked, take off heat right away.

Shrimp:

In a small mixing bowl, combine coconut milk, lime juice, lime zest, sugar, salt and if using, cayenne pepper powder. Mix well and add shrimp. Stir well and let it sit while preheating the pan.
Preheat a cooking pan over medium-high heat.
Add a little bit of canola oil to the pan. Take out the shrimp and sear on both sides until opaque.
Add the coconut mixture that shrimp marinated in to the pan. Let it simmer for a minute or two. Take off heat.
Divide rice among two bowls and top it off with shrimp and sauce.
Optional: garnish with some fresh cilantro.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

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