Hello There!
After several weeks of no updates, I’m back with an easy and tasty recipe (as usual, you know the drill). You guys missed me? (Please, say “yes” and save me from the embarrassment, thanks lol)
The theme for today is seafood and soca music! I was thinking about white beaches, clean water, coconuts and palm trees when writing this recipe. Think of me, in Bucharest, daydreaming about the Bahamas, and boom, you get the picture.
That’s how I ended up with today’s recipe: Honey Lime Shrimp with Coconut Rice.
Honey-Lime is probably one of my favorite combo, so I had to write a recipe (or two) with it.
The shrimp goes with any kind of rice, I was feeling lime-y (I don’t think that’s a word, to be honest) and decided to pair it with coconut (and lime) rice.
This rice is basically the minimalist cousin of Jamaican Rice and Peas lol.
For more seafood recipe, check the following link:
Well, without further ado, let’s jump to the recipe. Scroll down for video instructions.
Bon Appetit!
Honey Lime Shrimp and Coconut Rice, with Video
Course: MainCuisine: Seafood3
servings15
minutes30
minutes2
hoursIngredients
- Rice
3 tablespoons Oil
3cm Ginger grated
3 garlic cloves (minced)
220g rice
170g Coconut milk
170g Water
Salt & Pepper
Zest of 1 Lime
- Shrimp
450g Raw shrimp
3 tablespoons Honey
Zest of 2 limes
Juice of 1 Lime
4 Garlic cloves
¼ teaspoon salt
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Soy sauce
3 tablespoons Olive oil
Directions
- Shrimp Marinade
- Add shrimp, honey, zest, juice, garlic, salt, cumin, paprika and soy sauce to a large bowl. Stir well and cover with plastic film (or pour into a zipped plastic bag). Place in the refrigerator 2 to 6 hours.
- Rice
- Add oil to a pan over medium heat. Add ginger, garlic and cook until translucent.
- Add in the rice. Sauté 3 minutes.
- Add in coconut milk, salt & pepper. Cover, reduce heat to low, and cook 12 minutes.
- Stir rice, cover, and let rest 5 minutes.
- (optional) Garnish with more lime zest.
- Shrimp
- Remove shrimp from the refrigerator and laet sit 10 minutes.
- Heat olive oil in a large pan.
- Pour and cook shrimp. Stir and flip as the shrimp turns pink.
- Cook until completely pink.
- (optional) Garnish with more lime zest and coconut flakes.
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