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Coconut Lime Grilled Shrimp with Coconut Rice
Created by: Howcan Team
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 1/4 cup of coconut milk
- 2 tablespoons of lime juice
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- Salt and pepper to taste
- 2 cups of cooked white rice
- 1/2 cup of coconut flakes
- 2 tablespoons of chopped fresh cilantro
- Lime wedges for serving
Instructions
- In a large bowl, whisk together 1/4 cup of coconut milk, 2 tablespoons of lime juice, 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of cayenne pepper, and salt and pepper to taste.
- Add the peeled and deveined shrimp to the bowl and toss to coat. Marinate for 15 minutes.
- Preheat the grill to medium-high heat. Thread the shrimp onto skewers if desired.
- Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.
- In a separate bowl, mix 2 cups of cooked white rice with 1/2 cup of coconut flakes and 2 tablespoons of chopped fresh cilantro.
- Serve the grilled shrimp over the coconut rice, garnished with lime wedges. Enjoy!
The history of Coconut Lime Grilled Shrimp served with coconut rice is a fusion of tropical flavors. This dish combines the zesty tang of lime and the creamy sweetness of coconut, creating a tantalizing culinary experience. Originating from the coastal regions of Southeast Asia and the Caribbean, this dish has evolved over time, with each region adding its own unique twist. Renowned chefs like Bobby Flay and Emeril Lagasse have popularized this dish in their restaurants, infusing it with their signature flair. Today, the best versions of this dish can be found in beachside eateries and upscale seafood restaurants, where the freshness of the shrimp and the richness of the coconut rice are paramount. To achieve the perfect balance of flavors, it's crucial to use high-quality coconut milk and fresh, succulent shrimp. For a unique alternative, some chefs marinate the shrimp in a coconut lime sauce before grilling, infusing the dish with an extra layer of tropical goodness.
30 min
4
350 calories
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