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Coconut Lime Jasmine Rice w/ Zesty Grilled Shrimp

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

Coconut Lime Rice with Shrimp

For the Coconut Lime Rice
 2 cups Riceland Jasmine Rice
 1 cup Full Fat Coconut Milk
 1.50 cups Water
 1 tsp Salt
 ½ Fresh Lime, Squeezed
 Scallions For Garnish
For the Zesty Grilled Shrimp
 2 cups Fresh Shrimp (approx 20 Pieces)
 Smoked Paprika or Chili Lime Seasoning
 Avocado Oil

Drain and rinse the rice in cold water. Use a small perforated strainer to do so. You want want to make sure the holes are small enough.


Add water, coconut milk, drained rice and salt to a pot. Mix well with a spatula. Try to get all the chunks out of the coconut milk.


Bring the pot to a boil. Reduce heat to low and cover. Let rice cook for 15 minutes. After 15 minutes, turn off the heat and let rice sit for 5-10 minutes before fluffy and mixing with a fork.


While the rice is cooking, prepare to cook the shrimp. The best way to make the shrimp is on a cast iron skillet. Toss the shrimp in a mixing bowl with avocado oil, paprika or chili lime seasoning and sea salt. Mix until they are well coated.


Heat up a cast iron with avocado oil. When hot, place the shrimp on the skillet. Let them cook for 3 minutes on each one and 1-2 minutes on side two. They are finished when they are fully opaque and shrunken.


When rice is ready, squeeze in the juice of half a lime and mix.


Finally, add rice and shrimp to individual bowls. Top with scallions! Enjoy.