Coconut Shrimp and Rice

Coconut Shrimp and Rice
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  • ¼ cup fresh lime juice (from about 3 limes)
  • ½ teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 tablespoon unsalted butter
  • 1 ½ cups basmati rice
  • 1 cup canned coconut milk (shake before opening)
  • ¼ cup finely chopped fresh cilantro
  • + 3 more ingredients
    • 1 cup canned low-sodium chicken broth
    • 12 ounces medium shrimp, peeled and deveined
    • ¼ teaspoon crushed red pepper

Rinse and drain rice several times in cold water to remove excess starch. Melt butter in a large saucepan over medium-high heat. Add garlic, crushed red pepper and shrimp and sauté until shrimp is cooked through, 3 to 4 minutes total. Transfer shrimp mixture to a plate and cover with foil to keep...

View full recipe at My Recipes


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