Dive into the tropical flavors of the Caribbean with our irresistible Coconut Rice and Shrimp recipe! This dish not only promises a delightful culinary escape but also brings a vibrant burst of color and flavor to your table. Imagine succulent shrimp sautéed to perfection, nestled atop creamy coconut rice infused with the essence of jasmine and a hint of garlic. Whether you're hosting a dinner party or simply craving a taste of the islands, this recipe is sure to impress. Ready to embark on a delicious journey? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the jasmine rice with coconut milk. Add a pinch of salt and bring to a gentle boil over medium heat.
- Reduce heat to low, cover the pan, and simmer the rice for approximately 15-18 minutes until the liquid is absorbed and rice is tender.
- While the rice is cooking, pat the shrimp dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and chopped bell peppers, sautéing for 2-3 minutes until the peppers start to soften.
- Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.
- Once the rice is done, fluff it with a fork and let it rest for 2-3 minutes.
- Plate the coconut rice and top with the sautéed shrimp and bell peppers.
- Optionally, garnish with fresh chopped cilantro or a squeeze of lime juice for added brightness.
Tips
- Rinse the Rice: Always rinse your jasmine rice until the water runs clear. This step is crucial for achieving fluffy rice without any excess starch.
- Coconut Milk: For an extra creamy texture, consider using full-fat coconut milk. It enhances the richness of the rice and complements the shrimp beautifully.
- Perfectly Cooked Shrimp: Be careful not to overcook the shrimp; they should turn pink and opaque in just a few minutes. Overcooking can make them rubbery.
- Add Spice: If you like a little heat, toss in some red pepper flakes or a finely chopped jalapeño when sautéing the garlic and bell peppers.
- Garnish for Flavor: A sprinkle of fresh cilantro or a squeeze of lime juice just before serving can elevate the dish and add a refreshing touch.
- Meal Prep: This dish is great for meal prep! You can make the coconut rice and shrimp ahead of time and reheat for a quick, delicious meal throughout the week.
Nutrition Facts
Calories: 430kcal
Carbohydrates: 39g
Protein: 29g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 120mg
