Coconut Rice With Grilled Shrimp
Fluffy coconut rice cooked in one pot with coconut milk, sugar, and salt — then served alongside quick grilled shrimp for a light, aromatic meal. Takes 20 minutes start to finish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 cup rice (jasmine or long-grain)
- 1 cup coconut milk
- 1 tbsp sugar
- ½ tsp salt
- ½ lb shrimp, peeled and deveined
Instructions
- 1
Rinse rice under cold water until water runs clear, then drain well.
- 2
Combine rice, coconut milk, 1 cup water, sugar, and salt in a saucepan.
- 3
Bring to a boil, then cover and reduce heat to low for 15 minutes until liquid absorbs.
- 4
While rice cooks, heat oil in a skillet over medium-high and season shrimp with salt.
- 5
Sear shrimp 2 minutes per side without moving until edges turn opaque and pink.
- 6
Fluff rice with a fork, then divide between plates and top with grilled shrimp.
Tools you’ll need
- saucepan with lid
- skillet
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