Garlic Lime Shrimp with Coconut Rice
Garlic lime shrimp are heaven sent for a quick weeknight dinner. A simple pan sauce adds garlicky, buttery, citrus flavor, and everything is served over fluffy coconut rice.
- 5 tablespoons butter divided
- 1 1/2 cups jasmine rice uncooked
- 1 14 ounce can coconut milk
- 1 1/4 cups water
- 6 garlic cloves minced
- 2-3 tablespoons lime juice from 2-3 limes
- 1 lb. shrimp peeled and deveined
- 1/2 teaspoon kosher salt
- 1 bunch green onions thinly-sliced
- 2-3 tablespoons cilantro chopped
First, start the rice. Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Stir in the rice and cook for 30-60 seconds, just until the grains are coated. Stir in the coconut milk and water, and bring mixture to a boil. Reduce heat to medium-low, cover, and cook about 20 minutes, just until the liquid is absorbed and the rice is tender.
While the rice cooks, make the shrimp. Melt the remaining 4 tablespoons butter in a large skillet over medium heat. Add the garlic and lime juice, and cook for about 1 minute, until fragrant and bubbling.
Add shrimp to the skillet in an even layer. Sprinkle with salt and cook for 2-3 minutes, watching closely and flipping the shrimp with tongs as soon as they are pink and opaque on one side. Cook another 1-2 minutes on the other side. As soon as the shrimp are cooked through, turn off the heat and sprinkle with green onions and a bit of cilantro.
When the rice is tender, fluff it with a fork, scoop portions onto plates, and top with the shrimp. Add spoonfuls of the garlic-butter sauce, and garnish with additional cilantro and lime zest, as desired.
- Save yourself time and buy pre-peeled, deveined shrimp. You can also defrost frozen shrimp in just a few minutes right before you need to use them. Open the package and shake out the shrimp into a colander, then run them under cold water in the sink for 4-5 minutes. They’ll defrost perfectly and be ready to use!
- You can cook this dish with the tails on or off the shrimp, depending on your preference. Obviously it’s easier to eat with the tails already off, but they do look pretty cooked on there, if presentation is a priority!
- Recipe adapted from Williams Sonoma, Food Made Fast.
Calories: 730kcal, Carbohydrates: 63g, Protein: 31g, Fat: 40g, Saturated Fat: 30g, Cholesterol: 323mg, Sodium: 1320mg, Potassium: 450mg, Fiber: 3g, Sugar: 4g, Vitamin A: 481IU, Vitamin C: 12mg, Calcium: 212mg, Iron: 5mg
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