For this Foodie Friday, I’m going to show you how to make this Cilantro Lime Shrimp and Coconut Rice. The coconut rice tastes sweet without the use of sugars and clocking in at 487 calories per serving, this is a nice dinner to have once in a while!
So as promised, here is the recipe all written out!
This serves 4 at 487 calories and I got the original recipe from Cooking Classy.
Ingredients for Shrimp
- 1 1/4 lbs large shrimp, deveined and peeled
- 2 Tbsp olive oil
- 1/3 cup sliced then chopped green onions
- 3 cloves garlic, minced (1 Tbsp)
- 1/4 tsp ground cumin
- Salt and freshly ground black pepper
- 2 Tbsp fresh lime juice
- 1/4 cup finely chopped cilantro
- 1/2 tsp lime zest
- 2 cups Coconut Rice* (recipe linked below)
Ingredients for Coconut Rice
- 2 cups (14 oz) jasmine rice
- 1 (13.5 oz) can coconut milk
- 1 1/2 cups (355ml) coconut water or water
Instructions for the Rice (Prepare coconut rice about 25 minutes before preparing shrimp as it takes 20 minutes to cook and 5 minutes resting time until it’s ready.)
1.) Rinse Jasmine rice under cold water until the water runs clear. Drain well.
2.) Heat coconut milk and coconut water in a medium non-stick saucepan set over medium-high heat. Bring to a boil, season with salt to taste add rice and bring to a simmer.
3.) Reduce heat to low, cover, and simmer until water has been absorbed about 17 – 20 minutes.
4.) Remove from heat let rest covered 15 minutes. Uncover, fluff with a fork, and serve warm.
Instructions for the Cilantro Lime Shrimp:
1.) Heat olive oil in a 12-inch skillet over medium-high heat. Add green onions and garlic and saute until garlic is light golden, about 30 seconds.
2.) Add shrimp, sprinkle cumin evenly over top, season with salt and pepper to taste, and saute until shrimp is opaque and cooked through, about 3 minutes.
3.) Remove from heat, toss with lime juice, cilantro, and lime zest. Serve warm over coconut rice.
I hope you like this recipe! Be sure to check out my YouTube Channel!