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Shrimp with Coconut Rice

You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you’ve got a smart entree that’s company worthy. —Charla Arnold, North Branch, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 can (13.66 ounces) coconut milk
  • 1 cup uncooked long grain rice
  • 3 tablespoons butter, divided
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1/8 teaspoon pepper
  • 3 green onions, chopped
  • Lime wedges

Directions

  • Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes.
  • Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt.
  • Stir green onions into rice. Serve with shrimp and lime wedges.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1 cup shrimp mixture with 1/2 cup rice: 516 calories, 26g fat (21g saturated fat), 161mg cholesterol, 527mg sodium, 44g carbohydrate (2g sugars, 1g fiber), 24g protein.

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