Jumbo Shrimp With Coconut Rice Recipe

Name: Jumbo Shrimp With Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp butter; 1 None onion, peeled and finely chopped; 9 oz long grain rice; 1 14.5 oz can coconut milk; 2 tbsp vegetable oil; 10 oz large peeled cooked shrimp; 1 in ginger root, peeled and grated; 1 clove garlic, peeled and chopped; 1 tbsp fresh chopped lemon thyme, plus sprigs to garnish; 1 tbsp fresh lime juice; None None lime wedges, to garnish

Servings: persons

1 tsp butter
1 None onion, peeled and finely chopped
9 oz long grain rice
1 14.5 oz can coconut milk
2 tbsp vegetable oil
10 oz large peeled cooked shrimp
1 in ginger root, peeled and grated
1 clove garlic, peeled and chopped
1 tbsp fresh chopped lemon thyme, plus sprigs to garnish
1 tbsp fresh lime juice
None None lime wedges, to garnish

1
Heat the butter in a large pan and cook the onion over a medium heat for 5 mins, then stir in the rice and cook for a further 2-3 mins. Pour in half the coconut milk and 1 2/3 cups water and bring to a boil. Reduce the heat, cover, and cook gently for 15-20 mins, until the rice is tender and most of the liquid has been absorbed. Season to taste with salt and freshly ground black pepper.
2
Just before the rice is ready, heat the oil in a frying pan and cook the shrimp over a high heat for about 3 mins. Add the ginger and garlic and stir-fry for a further 2-3 mins. Add the rest of the coconut milk to the pan along with the thyme and lime juice. Simmer for 2 mins. Season to taste.
3
Divide the coconut rice between four serving bowls and top with the prawns and cooking liquid. Garnish with lime wedges and thyme sprigs.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tsp butter, 1 None onion, peeled and finely chopped, 9 oz long grain rice, 1 14.5 oz can coconut milk, and more.

Yes, Jumbo Shrimp With Coconut Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jumbo Shrimp With Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions