Coconut Lime Shrimp Bowls

Coconut Lime Shrimp Bowls


Zero coconut milk goes to waste in this recipe. Some of it is used with fresh pineapple and lime juice to create a creamy and bright marinade.
  • 1 (13.66-oz.) can Thai Kitchen coconut milk
  • ½ c. chopped pineapple
  • 4 thin pineapple rings, cut into wedges
  • 6 tbsp. lime juice
  • 2 cloves garlic, roughly chopped
  • Kosher salt
  • McCormick ground black pepper
  • 1½ lb. medium shrimp, peeled with the tail on
  • 2 c. jasmine rice
  • ¼ c. vegetable oil, divided
  • ¼ c. packed fresh cilantro, chopped
  • 2 c. shredded red cabbage
  1. In a blender, blend coconut milk until smooth. Remove 1 ¼ cups coconut milk and pour into a small pot and set aside.
  2. To the remaining ½ cup coconut milk in blender, add chopped pineapple, 3 tablespoons lime juice, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Blend until smooth. Pour into a large bowl and toss shrimp with marinade. Cover and chill.
  3. Meanwhile, to the pot with coconut milk over medium heat, add rice, 1 ¼ cup water, and 1 teaspoon salt . Bring to a boil then reduce heat to low, cover, and simmer until rice is tender, 20 minutes. Remove from heat and keep warm.
  4. In a large skillet over medium-high heat, heat 2 tablespoons oil. Drain shrimp and discard marinade. Add shrimp to skillet and season with salt and pepper. Cook, tossing occasionally, until just cooked through, about 5 minutes. Remove from heat and stir in cilantro.
  5. In a medium bowl, toss cabbage with remaining 3 tablespoons lime juice, remaining 2 tablespoons oil, and salt and pepper.
  6. Serve shrimp over rice with pineapple, cabbage, and lime wedges.

How To Make Coconut Lime Shrimp Bowls

Coconut Lime Shrimp Bowls taste like a tropical vacation.Full recipe:

Julkaissut Delish Tiistaina 2. huhtikuuta 2019