Garlic Chili Shrimp Rice
Indonesian-inspired one-pan shrimp and jasmine rice cooked together with garlic, chili, and coconut milk. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 1.5 cups jasmine rice
- ½ lb shrimp, peeled and deveined
- ¾ cup coconut milk (canned)
- 4 cloves garlic, minced
- 1 whole Thai red chili, sliced thin
- 1 whole shallot, thinly sliced
- 1 whole lime
Instructions
- 1
Rinse rice under cold water until water runs clear, then drain.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Add garlic and shallot, stir for 30 seconds until fragrant.
- 3
Pour in rice and stir constantly for 2 minutes until each grain is coated with oil.
- 4
Add coconut milk, 1 cup water, chili, salt, and pepper. Bring to a boil, then reduce to low and cover for 12 minutes.
- 5
Uncover, nestle shrimp into rice, cover, and cook until shrimp are bright pink, about 3 minutes.
- 6
Squeeze lime over top and fluff with a fork. Serve immediately.
Tools you’ll need
- large skillet with lid (12-inch)
- wooden spoon
- fine-mesh strainer
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
