Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.