Spicy Coconut Shrimp with Brown Rice Recipe

Name: Spicy Coconut Shrimp with Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (13.5 Oz. Size) Coconut Milk, Divided; 1 whole Jalapeno Pepper, Sliced In Half (Stem Discarded, And Seeds Too If You Don't Like The Heat); 3 cloves Garlic; 1 whole 1-inch Piece Fresh Ginger, Skinned And Chopped; 1/4 cups Fresh Parsley; 2 Tablespoons Extra Virgin Olive Oil; 1 pinch Coarse Salt And Freshly Ground Pepper; 1/2 pounds Shrimp, Peeled And Deveined; 1 cup Uncooked Brown Rice; 1 cup Water; 1/2 Lime, Juiced; 1/4 cups Coconut Shavings, For Garnish (or More!)

Servings: persons

1 can (13.5 Oz. Size) Coconut Milk, Divided
1 whole Jalapeno Pepper, Sliced In Half (Stem Discarded, And Seeds Too If You Don't Like The Heat)
3 cloves Garlic
1 whole 1-inch Piece Fresh Ginger, Skinned And Chopped
1/4 cups Fresh Parsley
2 Tablespoons Extra Virgin Olive Oil
1 pinch Coarse Salt And Freshly Ground Pepper
1/2 pounds Shrimp, Peeled And Deveined
1 cup Uncooked Brown Rice
1 cup Water
1/2 Lime, Juiced
1/4 cups Coconut Shavings, For Garnish (or More!)

1
Pour 1/2 cup of the coconut milk into a food processor.
2
Toss in the jalapeno, garlic, ginger, parsley, oil and a pinch of salt and pepper.
3
Blitz until smooth.
4
Pour the marinade over the shrimp in a small bowl and toss to coat.
5
Cover and refrigerate for 1 to 2 hours.
6
Pour the remaining coconut milk (a little over a cup) into a rice cooker, along with the rice and of water.
7
Flip her on and fugget it.
8
Heat a medium skillet over medium high.
9
Remove the shrimp from the marinade and add in a single layer.
10
Sear about 2 minutes on one side, flip and sear another minute.
11
Pour the remaining marinade into a small sauce pan.
12
Bring to a simmer and cook about 3 minutes.
13
Serve the brown rice with shrimp on top, along with a good drizzle of the coconut sauce, garnished with parsley and coconut shavings.
14
You.
15
Will.
16
Die.

398

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 can (13.5 Oz. Size) Coconut Milk, Divided, 1 whole Jalapeno Pepper, Sliced In Half (Stem Discarded, And Seeds Too If You Don't Like The Heat), 3 cloves Garlic, 1 whole 1-inch Piece Fresh Ginger, Skinned And Chopped, and more.

Yes, Spicy Coconut Shrimp with Brown 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!

Spicy Coconut Shrimp with Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions