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Easy550 kcal
35 min
2 Servings
25g Protein

Creamy Coconut Shrimp with Jasmine Rice

Creamy Coconut Shrimp with Jasmine Rice

"A delightful and easy-to-make dish featuring succulent shrimp simmered in a rich, creamy coconut sauce, served over fragrant jasmine rice. Perfect for a quick weeknight meal with an exotic touch."

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Ingredients

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2 Servings
  • Shrimp, peeled and deveined
    0.5 lb
  • Jasmine Rice
    1 cup
  • Coconut Milk (full-fat)
    14 oz
  • Onion, small diced
    0.5 unit
  • Garlic, minced
    2 cloves
  • Ginger, grated
    1 tsp
  • Red Bell Pepper, diced
    0.5 unit
  • Olive Oil
    1 tbsp
  • Lime Juice
    1 tbsp
  • Fresh Cilantro, chopped
    2 tbsp
  • Salt
    0.5 tsp
  • Black Pepper
    0.3 tsp
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All Steps

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Step 1 of 8

Rinse jasmine rice thoroughly under cold water until water runs clear. Cook rice according to package directions, typically 1 cup rice to 1.5 cups water. Set aside once cooked.

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1

Rinse jasmine rice thoroughly under cold water until water runs clear. Cook rice according to package directions, typically 1 cup rice to 1.5 cups water. Set aside once cooked.

2

Heat olive oil in a large skillet or pan over medium heat. Add diced onion and cook until softened, about 3-4 minutes.

3

Add minced garlic and grated ginger to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic.

4

Stir in the diced red bell pepper and cook for 3-5 minutes until it starts to soften.

5

Pour in the full-fat coconut milk. Bring the mixture to a gentle simmer, stirring occasionally. Season with salt and black pepper.

6

Add the peeled and deveined shrimp to the simmering coconut sauce. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Do not overcook.

7

Remove from heat and stir in the fresh lime juice and chopped cilantro.

8

Serve the creamy coconut shrimp immediately over the cooked jasmine rice.

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