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Shrimp with Coconut Rice

3 | 2 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Charla Arnold

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 07, 2022

You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you’ve got a smart entree that’s company worthy. —Charla Arnold, North Branch, Michigan

TEST KITCHEN APPROVED

Shrimp with Coconut Rice

3 | 2 Reviews Add your review
Yield:4 servings
Prep:25 min
Cook:5 min
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Ingredients

  • 1 can (13.66 ounces) coconut milk
  • 1 cup uncooked long grain rice
  • 3 tablespoons butter, divided
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1/8 teaspoon pepper
  • 3 green onions, chopped
  • Lime wedges
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Directions

  1. Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes.
  2. Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt.
  3. Stir green onions into rice. Serve with shrimp and lime wedges.

Nutrition Facts

1 cup shrimp mixture with 1/2 cup rice: 516 calories, 26g fat (21g saturated fat), 161mg cholesterol, 527mg sodium, 44g carbohydrate (2g sugars, 1g fiber), 24g protein.
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