Ingredients

The following ingredients have 4 Servings
  • 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 – 2 tablespoons chopped fresh cilantro (for garnish)
  • 1 lime, sliced into wedges (for garnish)

Instruction

  • 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. Sauté 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.