Shrimp with Coconut Rice

Name: Shrimp with Coconut Rice
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
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

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

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

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

Directions

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.
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.
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.

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

Recipe Creator