We eat a lot of chicken in our house. A lot of chicken. So, when we do have some red meat or seafood, Mike is pretty darn excited! I was assigned Jaida’s blog Sweet Beginnings for this recipe swap. I was on her blog for hours. She has no shortage of recipes – whether you’re looking for a dessert, main entree, appetizer or drink, her blog has got it all. It took me a really long time to settle on this shrimp dish. I loved how easily this came together, Mike loved that he got to eat something other than chicken, and I’m sure you will love this dish, too 🙂
Spicy Coconut Shrimp with Coconut Rice
1 – 13.5 ounce can light coconut milk
1 jalapeno pepper, halved
3 cloves garlic
1-inch piece fresh ginger, skin removed and chopped
1/4 cup fresh parsley
1 lime, juiced
2 tablespoons extra virgin olive oil
1/2 pound shrimp, peeled and deveined, tails left on
1 cup uncooked white rice
salt and freshly ground black pepper
- Prepare the marinade: In the bowl of a food processor, combine 1/2 cup of the coconut milk, jalapeno, garlic, ginger, parsley, lime, and olive oil. Blend until smooth. Season with salt and pepper, to taste.
- Place shrimp in a small bowl and pour the marinade over it, tossing to coat. Cover and refrigerate for 1 to 2 hours.
- Rice can be prepared in a rice cooker or medium pot over medium high heat. Combine remaining coconut milk with rice and stir to combine. Cook according to package directions. If using brown rice, add in 1 cup of water.
- When rice is almost done cooking (white rice will take about 15 – 20 minutes and brown rice about 40 – 45 minutes, in my experience), start cooking the shrimp.
- Heat a medium skillet over medium high heat. Remove shrimp from the marinade and place in the skillet in a single layer. Cook the shrimp for 2 minutes on one side. Flip and cook for an additional minute, or until shrimp are fully cooked.
- Pour the marinade into small saucepan and bring to a boil. Reduce heat to a simmer and let cook for 3 minutes.
- Serve shrimp over prepared rice and drizzle with reduced sauce.
recipe slightly adapted from Sweet Beginnings, originally from Bev Cooks
A big thanks to Sarah at Taste of Home Cooking for hosting! Click on the link below to check out the other delicious swap recipes!
Friday, December 13, 2013 at 8:49 am
This is one of my favorites – so glad y’all enjoyed it too!!
Friday, December 13, 2013 at 9:28 am
This sounds awesome! I love shrimp.
Friday, December 13, 2013 at 11:32 am
This sounds SO good. I love the idea of the coconut rice, too. Man, I can’t wait to make this one.