Shrimp sauteed with lime zest, garlic, and green onions, then spooned over fluffy coconut rice. On the table in 30 minutes flat.
This recipe for garlic-lime shrimp is admittedly not very “seasonal,” but it is one of my very favorite weeknight meals. Probably in part because it adds some variety to our usual line-up of quick standby dinners – pasta, soup, chicken, tacos, chicken again… you get the idea.
Saute the shrimp in a bright, happy sauce of lime, garlic, green onions, and butter. Watch carefully, and they will be cooked through in less than five minutes, rewarding you with tender, citrus-y shrimp swimming in a little sea of sauce that will send you scavenging through the kitchen for some crusty bread to swirl across the bottom of the pan. You know, just to test. While you’re quality-checking, the rice finishes its thing on the stove, you fluff, and voila! Pull out some bowls, spoon A over B, and dinner is served.
Truly, I think what I love most about this recipe is how quickly and easily it comes together. You can walk in the door, groceries in hand, start the rice, prepare the shrimp while the rice cooks, and have dinner actually on the table in 30 minutes. You’ll probably even have time to throw together a quick side salad, if the spirit moves you, while the rice cooks, because the shrimp is just that easy. I hope you try this and love it as much as I do.
Garlic-Lime Shrimp with Coconut Rice
Yields about 4 servings
5 tbsp. unsalted butter, divided
1 cup long-grain white rice
1 1/4 cups unsweetened coconut milk
1 1/4 cups water
6 gloves garlic, minced
1 lb. large shrimp, peeled and deveined (buy them this way to save yourself a lot of time! fresh or frozen are fine; if frozen, defrost in advance)
8-10 green onions, white and pale green parts, thinly sliced
fresh cilantro, minced, to taste
In a medium saucepan over medium heat, melt 1 tbsp. of the butter. Add the rice and cook for about 1 minute, stirring constantly, until the grains are well coated. Stir in coconut milk and water, then bring to a boil. Reduce the heat to low, cover, and cook for about 20 minutes, until the liquid is absorbed and the rice is tender.
While the rice cooks, grate about 2 tsp. zest and squeeze about 2 tbsp. juice from the limes. About 5 minutes before the rice is ready, melt the remaining 4 tbsp. butter in a large skillet over medium heat. Add the garlic, lime zest, and lime juice, and stir until the mixture simmers and bubbles. Add the shrimp to the skillet in an even layer, along with the sliced green onions. Sauté, flipping the shrimp with kitchen tongs or a fork and moving them gently around the pan to help them cook evenly, until they are just opaque, 3-5 minutes. Remove immediately from the heat and sprinkle with about half the minced cilantro.
When the rice is tender, fluff it with a fork and gently fold in the remaining cilantro. Divide the rice among plates or bowls, top with shrimp and sauce, and serve immediately.
Source: Adapted from Williams-Sonoma