Shrimp with Coconut Rice
4
Ingredients
- 1 ½ cups Carolina® Jasmine Rice
- 2 ¾ cups coconut water, divided
- 1 tsp salt, divided
- 1 Tbsp olive oil
- 2 each garlic cloves, chopped
- ½ cup onion, chopped
- 1 Tbsp fresh ginger root, grated
- 1 lb shrimp, peeled and deveined
- 1 Tbsp red curry paste
- 2 Tbsps dark rum, optional
- 1 Tbsp lime juice
- 2 cups fresh baby spinach leaves, packed
Tags
Shrimp with Coconut Rice
Instructions
Spend less time cooking and more time enjoying your meal with this flavor-packed shrimp and coconut rice recipe!
Step 1
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.Step 2
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.Step 3
When rice is ready, fold in lime juice and spinach until spinach wilts. Serve with shrimp and sauce.
Contents
Go Nuts for the Coconut Rice
In the mood for Thai, 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.
While typical Thai dishes use coconut milk, this tasty recipe uses coconut water to cook the rice, giving it a lighter essence than most Thai dishes. Now add to that some savory sautéed shrimp and a squeeze of zesty lime juice for a fusion 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.
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