Garlic Shrimp with Coconut Rice
This shrimp with coconut rice is an easy 30-minute dinner made with garlicky shrimp, creamy coconut jasmine rice, fresh lime, cilantro, and chili oil.
Ingredients
For the Coconut Rice
- 1 ½ cups jasmine rice uncooked
- 1 13.5 oz can coconut milk
- ¾ cups water
- ½ teaspoon kosher salt
- ½ teaspoon sugar optional but recommended
For the Shrimp
- 1 lb large shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
For Serving
- fresh cilantro chopped
- lime wedges
- chili oil optional
Instructions
- Cook the coconut rice. Add jasmine rice, coconut milk, water, salt, and sugar (if using) to a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 15 minutes, until the rice is tender and the liquid is absorbed. Remove from heat and let sit covered for 5-10 minutes, then fluff with a fork.
- Season the shrimp. Pat the shrimp dry and season with salt, pepper, and cayenne.
- Cook the shrimp. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip the shrimp, then add the minced garlic to the pan. Cook for another 1–2 minutes, stirring gently, until the shrimp are pink and opaque and the garlic is fragrant.
- Finish the shrimp. Squeeze a little fresh lime juice over the shrimp before removing from the pan.
- Assemble the bowls. Spoon coconut rice into bowls and top with shrimp. Garnish with fresh cilantro, lime wedges, and a drizzle of chili oil. Serve immediately.
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