16. CILANTRO LIME SHRIMP WITH COCONUT RICE
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- PREP TIME: 5 minutes
- COOK TIME: 35 minutes
- TOTAL TIME: 40 minutes
- YIELD: 4
INGREDIENTS
- 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 tablespoon chopped fresh cilantro
- 1 lime, sliced into wedges (for garnish)
INSTRUCTIONS
- 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 *affiliate link 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.