30 Minute Cilantro Lime Shrimp with Coconut Rice
Bright, zesty shrimp meets creamy coconut rice in this easy, flavor packed 30 minute meal. A quick marinade does all the work for a restaurant quality dinner any night of the week.
Ingredients
For the Shrimp & Marinade:
- 1/4 cup finely chopped fresh cilantro plus more for garnish
- 6 tablespoons fresh lime juice about 3 limes
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1 pound large shrimp peeled and deveined (tails on or off)
For the Coconut Rice:
- 1 cup unsweetened full fat coconut milk
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 cup long grain white rice jasmine or basmati preferred
For Garnish:
- Lime wedges
- Chopped fresh cilantro
Instructions
- Marinate Shrimp: In a bowl, whisk cilantro, lime juice, olive oil, garlic, salt, pepper, and red pepper flakes. Place shrimp in a dish or bag, add marinade, and toss. Refrigerate 20-60 minutes.
- Cook Rice: In a saucepan, combine coconut milk, water, salt, and sugar. Bring to a boil over high heat. Stir in rice, cover, and immediately reduce heat to low. Simmer for 20 minutes (do not lift lid). Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Cook Shrimp: Heat a large skillet over medium high heat. Add shrimp and all marinade to the skillet. Cook for 2-3 minutes per side, stirring occasionally, until shrimp are pink and opaque and sauce has slightly thickened.
- Serve: Divide coconut rice among bowls. Top with shrimp and pan sauce. Garnish with extra cilantro and serve immediately with lime wedges.
Notes
Do not overcook shrimp; they are done when pink and curled into a "C" shape. For best rice, do not lift the lid while simmering. Use full-fat coconut milk for creamiest results.