Spend less time cooking and more time enjoying your meal with this flavor-packed shrimp and coconut rice recipe!
In a medium saucepan bring 2 ¼ cups coconut water to a boil. Stir in rice and ½ teaspoon salt. Reduce heat to low and simmer 15 minutes.
Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, onion and ginger and sauté 2 minutes. Add shrimp and remaining salt and sauté 5 minutes. Add remaining ½ cup coconut water, curry paste and rum. Stir to blend. Reduce heat to low and simmer 5 minutes. Remove from heat and keep warm.
When jasmine rice is ready, fold in lime juice and spinach until spinach wilts. Serve with shrimp and sauce.
In the mood for international cuisine, but not in the mood to spend several hours in the kitchen? Grab that spare red curry paste and ginger root and give this simple, yet delectable recipe with Carolina® Jasmine Rice a try: Shrimp with Coconut Jasmine Rice.
With inspiration from Thai cuisine, this dish is also a fusion of Caribbean flavor. This tasty recipe uses coconut water to cook the rice, giving it a lighter essence with incredible taste. Now add to that some savory sautéed shrimp and a squeeze of zesty lime juice for a blend of flavors that is sure to please even the pickiest of palettes. Want to kick the flavor up another notch? This recipe has got you covered. Add a dash of dark rum for that perfect final touch. Doing so will not only aid in the deglazing process but will delightfully bring together the array of flavors.
Love the taste of coconut rice? Try our Easy Coconut Rice recipe using water and coconut milk for an extra creamy touch.
Finished with nutty toasted coconut, try this Shrimp Fried Rice with Coconut dish; this is another southeast Asian style dish that makes a quick and easy meal that’s ready in less than 30 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
What you’ll need:
1 (8.8 oz) bag Carolina® Ready to Serve Jasmine Rice
1/2 tbsp canola oil
1/4 lb peeled, deveined shrimp, tail removed (16/20 count)
1 tsp lime juice
1/2 tsp fish sauce
1/8 tsp brown sugar
1/4 tsp salt
1/8 tsp black pepper
1/2 shallot, minced
1 clove garlic, minced
1/8 tsp curry powder
1/4 tsp chili flakes
3/4 cups coleslaw mix
2 tsp unsweetened shredded coconut, toasted
2 tsp finely chopped fresh cilantro
1/4 tbsp sesame oil
Step 1. Prepare rice according to package directions.
Step 2. In a large bowl, toss together shrimp, lime juice, fish sauce, brown sugar, salt and pepper.
Step 3. In a large wok or skillet set over high heat, add oil. Cook shrimp, shallots and garlic for 3 to 5 mins or until shrimp start to turn pink.
Step 4. Stir in curry powder, chili flakes, rice and coleslaw mix. Cook for 5 to 8 mins or fragrant and heated through.
Step 5. Stir in coconut and cilantro.
Use store-bought toasted coconut or toast in preheated 350°F oven on parchment paper-lined baking sheet for 4 to 6 minutes or until golden brown.