Shrimp Nasi Liwet
Fragrant coconut rice cooked with shallot, garlic, and bay leaf, topped with quick-seared shrimp and a squeeze of lime. A simplified Indonesian classic that feels like dinner party food but takes 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 1.5 cups jasmine rice (uncooked)
- ¾ cup coconut milk (full-fat)
- ½ lb shrimp (large, peeled and deveined)
- 2 medium shallot (sliced thin)
- 2 whole bay leaves
- 1 whole lime (for juice and wedges)
- ¼ cup fresh cilantro (chopped)
Instructions
- 1
Heat 2 tbsp oil in a medium pot over medium-high. Cook shallot and 2 minced garlic cloves until fragrant, about 1 minute.
- 2
Add rice and stir constantly for 2 minutes until edges turn translucent.
- 3
Pour in coconut milk and 1.25 cups water. Add bay leaves. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until liquid absorbs.
- 4
While rice cooks, heat 1 tbsp oil in a skillet over high. Pat shrimp dry, season with salt and pepper.
- 5
Sear shrimp 90 seconds per side without moving until edges curl and centers turn opaque.
- 6
Fluff rice with a fork, remove bay leaves, squeeze half a lime over top. Divide rice between bowls, top with shrimp and cilantro. Serve with lime wedges.
Tools you’ll need
- medium pot with lid
- 12-inch skillet
- fork
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