Are you craving a vibrant, flavorful, and surprisingly easy dinner? Look no further! This Coco Shrimp Rice recipe is a delicious blend of sweet, savory, and spicy notes that will tantalize your taste buds. It's the perfect solution for busy weeknights, offering a healthy and satisfying meal that's ready in under 30 minutes. This homemade cooking masterpiece is guaranteed to become a family favorite!
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/2 cup coconut milk (full-fat recommended)
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- Lime wedges, for serving (optional)
Instructions:
Get started:
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents clumping.
Sauté the vegetables:
- Heat the coconut oil in a large skillet or wok over medium heat. Add the onion and bell peppers and sauté for about 5 minutes, until softened. Stir in the minced garlic and ginger, and cook for another minute until fragrant. This step builds a delicious base of flavor.
Cook the shrimp:
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Don't overcrowd the pan; you may need to cook the shrimp in batches.
Simmer the rice:
- Add the rinsed rice, chicken broth, and coconut milk to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Season and Serve:
- Stir in the red pepper flakes and cilantro. Season with salt and pepper to taste. Serve hot, garnished with lime wedges if desired.
Cooking Tips for the Best Coco Shrimp Rice:
- For extra flavor: Marinate the shrimp in a mixture of soy sauce, lime juice, and ginger for at least 15 minutes before cooking.
- Adjust the spice: Control the heat level by adjusting the amount of red pepper flakes. For a milder dish, omit them altogether or use a pinch.
- Add vegetables: Feel free to add other vegetables like peas, carrots, or corn.
- Make it creamy: For a richer, creamier dish, use full-fat coconut milk.
- Leftovers: This dish is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Lemon Shrimp Rice: Substitute lemon juice and zest for the coconut milk and add some fresh dill for a bright, zesty twist.
- Spicy Coco Shrimp Rice: Increase the amount of red pepper flakes or add a chopped jalapeño for extra heat.
- Coconut Shrimp Rice with Chicken: Substitute cooked chicken for the shrimp for a delicious alternative.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 30-35g
This Coco Shrimp Rice recipe is a simple yet satisfying meal perfect for a quick weeknight dinner or a casual get-together. Enjoy this delicious and healthy dish, and don't hesitate to experiment with different variations to create your own perfect recipe! This easy recipe is a fantastic example of how delicious and healthy food can be. It's truly one of the best recipes for a quick and flavorful meal!