Coconut Lime Shrimp with Jasmine Rice
Tropical Coconut Lime Shrimp with Fragrant Jasmine Rice
Ingredients:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, thinly sliced
1 cup coconut milk
2 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon honey
1 tablespoon soy sauce
1/4 teaspoon red pepper flakes
1/4 cup fresh cilantro, chopped
2 green onions, sliced
1 cup jasmine rice
2 cups water
1/2 teaspoon salt
Lime wedges for serving
Directions:
Rinse jasmine rice until water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add rice and salt, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
While rice is cooking, heat olive oil in a large skillet over medium-high heat.
Add shrimp and cook for 1-2 minutes per side until just pink. Remove shrimp and set aside.
In the same skillet, add garlic, ginger, and bell pepper. Sauté for 2-3 minutes until fragrant and peppers begin to soften.
Pour in coconut milk, lime juice, lime zest, honey, soy sauce, and red pepper flakes. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
Return shrimp to the skillet and simmer for 1-2 minutes until heated through and sauce coats the shrimp.
Remove from heat and stir in half of the cilantro and green onions.
Fluff the jasmine rice with a fork and serve the coconut lime shrimp over the rice.
Garnish with remaining cilantro, green onions, and lime wedges.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 385 kcal | Servings: 4 servings