Description
A comforting yet vibrant bowl of fluffy coconut rice topped with juicy sautéed shrimp, fresh herbs, and a bright squeeze of lime. Simple to make and packed with tropical flavor, this dish is perfect for busy weeknights or relaxed meal prep.
Ingredients
Scale
- 1 lb (450 g) raw shrimp, peeled and deveined
- 1 cup (200 g) uncooked white rice
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water
- 3 garlic cloves, minced
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) black pepper
- 1 small red chili, thinly sliced
- 1/4 cup (10 g) fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Rinse the rice well under cold water until the water runs clear.
- In a saucepan, combine the rice, coconut milk, water, and half of the salt. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and liquid is absorbed.
- While the rice cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook briefly until fragrant.
- Add shrimp to the skillet, season with remaining salt and black pepper, and cook for 2 to 3 minutes per side until pink and cooked through.
- Fluff the coconut rice with a fork and divide into bowls.
- Top with shrimp, sliced chili, fresh cilantro, and a squeeze of lime before serving.
Notes
- Pat the shrimp dry before cooking for better searing.
- Use full fat coconut milk for the creamiest rice.
- Add extra lime juice just before serving for a brighter flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 180 mg
Keywords: shrimp coconut rice bowl, coconut rice with shrimp, easy shrimp bowl, healthy shrimp dinner, tropical rice bowl