Shrimp With Coconut Rice

1. 1

   Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes.

2. 2

   Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt.

3. 3

   Stir green onions into rice. Serve with shrimp and lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.