Garlic Shrimp Liwet Rice
One-pan coconut rice layered with garlicky shrimp and scallions — inspired by Indonesian liwet but ready in 20 minutes. Aromatic, savory, and deeply satisfying.
- Total time
- 20 min
- Servings
- 2
- Calories
- 445
- Protein
- 24g
Ingredients
- 2 cups cooked jasmine rice, warm
- ½ lb medium shrimp, peeled and deveined
- 5 cloves garlic, minced
- ¾ cup coconut milk
- 3 stalks scallions, chopped
- 2 tbsp soy sauce
- ½ whole lime (juiced)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add minced garlic and cook, stirring constantly, until fragrant and golden, 45 seconds max.
- 3
Add shrimp and soy sauce, cook stirring often until shrimp turn pink and opaque, 4–5 minutes.
- 4
Pour in coconut milk, then add warm rice and lime juice, fold everything together until combined.
- 5
Cook stirring gently until rice is heated through and fragrant, 2–3 minutes.
- 6
Remove from heat, fold in chopped scallions, and serve hot.
Tools you’ll need
- large skillet (12-inch preferred)
- wooden spoon or spatula
- knife and cutting board
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.
