Spicy Garlic Shrimp with Coconut Rice
Recipe GLPR832033bd12082e
This vibrant seafood dish features succulent jumbo shrimp seared with aromatic garlic, jalapeño heat, and a splash of fresh lime, served alongside creamy coconut-infused rice. The combination of spicy and aromatic flavors creates a restaurant-quality meal that's naturally dairy-free and perfect for a weeknight dinner or special occasion.
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Ingredients
1 1/2 cups long grain white rice
1 pound large jumbo shrimp, peeled with tails on, veins removed
6 large garlic cloves, minced
1 1/2 cups water
Salt to taste
1 jalapeño pepper, seeded, de-ribbed, and julienned
1 Juice of 1 fresh lime
1 tablespoon olive oil
2 small cans (5.6 ounces each) coconut milk
1/2 to 1 teaspoon red chili powder, or to taste
Fresh cilantro for garnish (optional)
Directions
Rinse the rice under cold water until the water runs mostly clear to remove excess starch. In a medium saucepan, combine the rinsed rice, water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, add the coconut milk to the same pot after the rice has finished cooking. Gently fold the coconut milk into the cooked rice until evenly combined, creating a creamy coconut rice. Season with salt to taste and keep warm.
Pat the shrimp dry with paper towels. Season both sides generously with salt and about 1/4 teaspoon of the red chili powder. Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the minced garlic to the hot oil and sauté for 30 seconds to 1 minute until fragrant, stirring constantly to prevent burning.
Carefully add the shrimp in a single layer to the skillet. Cook for 2-3 minutes without moving them, then flip each shrimp and cook for another 2-3 minutes until they turn pink and opaque throughout. The internal temperature should reach 145°F.
Remove the skillet from heat. Add the julienned jalapeño, remaining red chili powder to taste, and fresh lime juice. Toss gently to coat all the shrimp with the flavorful pan juices.
Divide the coconut rice among four serving bowls. Top each portion with the spicy garlic shrimp and drizzle with any remaining pan juices. Garnish with fresh cilantro if desired, and serve immediately.
