Alright. Show of hands. Who has cooked white rice in coconut milk?
No? Yes? Sound intriguing? It’s like my new favorite thing in the world. Right after guacamole and champagne of course.
In fact, I don’t just use coconut milk. I also throw in some lime zest, lime juice, chopped cilantro and a touch of salt. It’s bananas.
So good that I’m going to attempt it with quinoa next and see how it goes.
Ok so imagine a bowl filled with coconut rice and then topped with coconut curried glazed shrimp that have been sauteed in bunch of garlic, ginger and scallions. Ummm yes please. This Coconut Curried Shrimp with Coconut Rice is like my dream meal. It’s packed with flavor. Super delicious and it’s pretty light too, seeing as how I’m still keeping things light around here for the month of January.
Well… doesn’t that sound good? It’s a quick weeknight meal that you can scale up or down depending on how many people you’re planning on feeding. It’s kinda a crowd pleaser if you ask me. And it’s another dish that won’t take you too much time in the kitchen because I know you have more important things to go do, like watch the latest episodes of Scandal, Shameless, Revenge, Downton Abbey and House of Lies, right? No? You’re not a professional TV watcher like me? I don’t believe you. Especially when it comes to those shows! Can we just discuss how many amazing shows are on this coming Sunday? I’m going to have to stay up waaaay past my bedtime just so I can squeeze them all in before Monday. Because, I absolutely, under no circumstances, can go to bed without watching all of them. Why? Because what if I wake up in the morning, sign onto twitter or eonline.com or something like that and there’s a spoiler! GASP. I would be devastated. But then again, I have major issues.
So I’m just going to go on my merry way and make some more Coconut Curried Shrimp with Coconut Rice. It’s the right thing to do.
Ingredients
- 1 pound medium shrimp, peeled and de-veined
- 3 tablespoons unsalted butter, divided
- 1 cup white rice
- 2 cups coconut milk, divided
- 1 1/2 cup water
- 1/4 cup chopped cilantro
- 1 lime, zested and juiced
- 2 tsp spicy curry powder
- 1/4 cup chopped scallions
- 4 cloves garlic, minced
- 1 inch fresh ginger, minced
- kosher salt and red pepper flakes to taste
Instructions
- Make sure the shrimp and cleaned and pat them dry with a paper towel.
- Place 1 tbsp of butter in a medium pot. Add the white rice and saute for about 1 minute, just to toast the rice. Add the water and 1 cup of the coconut milk and turn heat to medium. Cook the rice until all the liquid has evaporated and the rice is tender.
- Transfer the cooked rice to a bowl and let cool for a few minutes before adding the cilantro, lime zest, lime juice and salt. Toss to combine and set the rice aside.
- In a small bowl, whisk together the remaining cup of coconut milk and the curry powder and set aside.
- In a large skillet, melt the remaining 2 tbsp butter over medium high heat. Add the scallions, garlic and ginger and saute for 1 minute until fragrant. Add the shrimp and cook for about 2 minutes on each side until pink. Add the curried coconut milk and let the shrimp finish cooking for about 1-2 more minutes while the coconut milk slightly reduced. Remove the shrimp from the heat and taste for seasoning. Add more salt if needed, or you can add more chili flakes if you want more heat.
- Serve a few pieces of the shrimp over a spoonful of rice immediately.
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This recipe sounds amazing. How about using sticky rice? Would it be weird with coconut milk?
so super AWESOME to cook white rice in coconut milk. i bet it’s PHENOMENAL!! you just gave me an idea for dinner this weekend and i love you for it!! this looks sooo good! i’m all about curried dishes!
This looks like a perfect recipe!! Love
This meal is making me extra excited for Hawaii:)
ooooo yes! coconut milk galore for vacation!! have so much fun!
This looks incredible. Coconut and curry? I’m in!
That looks nice and light, healthy and tasty!
I’m sold. Making it this weekend!
yay!! let me know what you think! xo
Gaby, this is just stunning. If I didn’t have a brood of little boys headed to my house, I would making this for dinner tonight!
That is the perfect weekday dinner. That coconut curried shrimp has my name on it. Looks so delish!
We definitely have the same same taste in food. Coconut anything…I’ll eat it. Squeeze a whole lot of lime in there and it’s even better. I know you are in SoCal – have you ever been to any of the Northgate Markets? They are Latin/Mexican stores that are REALLY authentic. Last weekend I picked up the most beautiful key limes from Mexico and a perfect white coconut. I take my son who is in High School Spanish to translate!
Such a great recipe ~ would love this over the weekend!
Hi Gabby! This looks delicious! How about brown rice?
INspiring! Pinning it to my ‘to try’ recipe list.
Me! Me! I love cooking rice with coconut milk. I add a can of black beans sometimes and call it dinner. Topped with guacamole, of course.
This looks INSANE.
This looks delicious! I can’t wait to try it this weekend!
This is definitely going on my ‘to make’ list…looks delicious!
Anything coconut and curry and I”m in. You know what’s amazing? Is topping it with broiled bananas and toasted sesame for a sweet dessert!
I’m pretty sure this meal is going to be my new best friend. Love!
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