Coconut Lime Shrimp with Jasmine Rice

Coconut Lime Shrimp with Jasmine Rice combines jasmine rice, large shrimp, unsweetened coconut milk, and finely grated lime zest using pan-searing.

Mealtime: Dinner, Main Course

Cuisine: Caribbean

Dietary Preferences: Pescatarian

Cooking Time: Under 30 Minutes

Difficulty Level: Intermediate

Seasonal Preference: Summer BBQ

Nutritional Information (per serving)

Ingredients

• 1 cup jasmine rice, rinsed (200g)
• 1 1/4 cups water for the rice (300mL)
• 1 lb large shrimp, peeled and deveined (450g)
• 1/2 teaspoon kosher salt (3g)
• 1 tablespoon neutral oil (15mL)
• 1 red bell pepper, thinly sliced (150g)
• 2 garlic cloves, minced (6g)
• 3/4 cup unsweetened coconut milk (180mL)
• 1 tablespoon brown sugar (13g)
• 1 teaspoon finely grated lime zest (2g)
• 2 tablespoons fresh lime juice (30mL)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon cornstarch (3g)
• 1 tablespoon water for the slurry (15mL)
• 1/4 cup fresh cilantro, chopped (15g)
• 2 tablespoons toasted unsweetened coconut flakes (10g)

Utensils

• Large skillet
• Mixing bowl
• Whisk
• Measuring cups
• Measuring spoons
• Serving spoon
• Slotted spoon
• Chopping board
• Knife
• Serving plate

Step by Step Instructions

Follow these steps to let the coconut-lime melody serenade your dinner table with bright citrus notes and tender shrimp.

Sear the Shrimp

1. Combine the rinsed jasmine rice and 1 1/4 cups water in a saucepan, bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; rest covered for 10 minutes.
2. Season the shrimp with the kosher salt, whisk the coconut milk with the brown sugar, lime zest, and red pepper flakes, and mix the cornstarch with the slurry water in a separate cup.
3. Heat the neutral oil in a large skillet over medium-high heat and sear the shrimp for 1 to 2 minutes per side, until opaque and 145°F (63°C); transfer them to a plate.
4. Add the bell pepper and cook for 3 minutes, then add the garlic and cook for 30 seconds.
5. Pour in the coconut mixture and simmer for 3 minutes, then stir in the cornstarch slurry until lightly thickened.
6. Return the shrimp for no more than 1 minute, remove the skillet from the heat, and stir in the lime juice.
7. Serve the Coconut Lime Shrimp over the jasmine rice and finish with the cilantro and toasted coconut flakes.

Build the Coconut-Lime Sauce

3. In a separate bowl, whisk together the coconut milk, lime juice, lime zest, brown sugar, garlic powder, and red pepper flakes until well combined.
4. Pour the coconut mixture over the cooked shrimp in the skillet and stir gently to combine.
5. Allow the shrimp to simmer in the sauce for an additional 2-3 minutes, ensuring they are coated evenly.

Finish & Serve

6. Once the shrimp are fully cooked, remove the skillet from heat and stir in the chopped cilantro.
7. Serve the shrimp over a bed of cooked jasmine rice, drizzling the coconut lime sauce over the top.
8. Finish the dish by sprinkling toasted coconut flakes over each serving for added texture and flavor.

Variations & Serving Suggestions

• Replace coconut milk with 1/2 cup cashew cream plus 1/4 cup seafood or vegetable broth.
• Replace shrimp with 14 ounces pressed extra-firm tofu and brown it before making the sauce.
• Omit red pepper flakes for a mild coconut-lime sauce.