Coconut Lime Shrimp with Jasmine Rice
Ingredients
For the Jasmine Rice:
1 cup jasmine rice, rinsed until water runs clear
1 ¾ cups water
½ teaspoon salt
1 tablespoon coconut oil (optional)
For the Coconut Lime Shrimp:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil or coconut oil
3 garlic cloves, minced
1 small shallot, finely diced
1 cup full-fat coconut milk, shaken
Juice and zest of 1 large lime
1 tablespoon fish sauce (or soy sauce)
1 teaspoon honey or brown sugar
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons fresh cilantro, chopped
1 green onion, sliced thinly
Extra lime wedges and shredded coconut (optional garnish)
Instructions
Combine rinsed jasmine rice, water, and salt in a saucepan. Add coconut oil if using. Bring to a boil over medium-high heat. Once boiling, stir once, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Turn off the heat, leave covered for 10 minutes, then fluff with a fork.
Pat shrimp dry and season lightly with salt and pepper. Heat olive or coconut oil in a large skillet over medium-high heat. Add garlic and shallot, sauté for 1–2 minutes until fragrant.
Add shrimp to the pan in a single layer. Cook for 2 minutes per side or until pink and opaque. Remove shrimp and set aside.
Reduce heat to medium. Pour coconut milk into the same skillet, scraping up any browned bits from the bottom.
Stir in lime juice, lime zest, fish sauce, honey (or sugar), and red pepper flakes (if using). Simmer the sauce for 3–4 minutes until slightly thickened.
Return shrimp to the pan and toss to coat in the sauce. Simmer for 1–2 more minutes until the shrimp are warmed through.
Serve the shrimp over jasmine rice. Garnish with cilantro, green onions, shredded coconut, and lime wedges.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of coconut milk or water.