Thai Shrimp With Coconut Lime Rice Recipe

Name: Thai Shrimp With Coconut Lime Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Lime Rice; 1 cup Water; 1 cup Coconut Milk; 1 1/2 cups Jasmine Rice; 1 tablespoon Fresh Squeezed Lime Juice; 1 teaspoon Lime Zest; Shrimp and Zesty Sauce; 3 tablespoons Extra Virgin Olive Oil; 2 1/2 tablespoons Lime Juice; 1 cup Cilantro; 2 tablespoons Dry Roasted Peanuts; 2 tablespoons Minced Ginger; 2 cloves Minced Garlic; 3/4 teaspoon Salt; 1/2 teaspoon Crushed Red Pepper; 2 teaspoons Honey; 16-20 ct. Large Raw Shrimp

Servings: persons

Coconut Lime Rice
1 cup Water
1 cup Coconut Milk
1 1/2 cups Jasmine Rice
1 tablespoon Fresh Squeezed Lime Juice
1 teaspoon Lime Zest
Shrimp and Zesty Sauce
3 tablespoons Extra Virgin Olive Oil
2 1/2 tablespoons Lime Juice
1 cup Cilantro
2 tablespoons Dry Roasted Peanuts
2 tablespoons Minced Ginger
2 cloves Minced Garlic
3/4 teaspoon Salt
1/2 teaspoon Crushed Red Pepper
2 teaspoons Honey
16-20 ct. Large Raw Shrimp

1
["Bring water and coconut milk to a boil. Stir in rice.
2
*The original recipe called for 2 cups of water, but 3 cups of fluid to 1 cup of rice seemed excessive to me. It also called for salt, but because of the lime I found that the extra flavor and sodium wasn't necessary.", "Add lime juice and lime zest to rice when cooked.", "Process cilantro, peanuts, ginger, garlic, salt, red pepper (I like to use Korean red pepper flakes because it's more finely ground and doesn't contain seeds), honey, lime juice, and 2 TBS olive oil in food processor until smooth.
3
*If you process it until smooth, it has the consistency of a pesto. I prefer my sauce to be a little chunky; to achieve this, I just don't scrape down the sides while processing. I also made the sauce a little drier than the original recipe by adding only 2 TBS of olive oil as opposed to 3 TBS.", "Saute shrimp in 1 TBS olive oil over medium-high heat.", "Add sauce to skillet with shrimp until heated through. Serve over rice."]

859

kcal

Calories

Fat

Carbs

106

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 17 ingredients. The key ingredients include: Coconut Lime Rice, 1 cup Water, 1 cup Coconut Milk, 1 1/2 cups Jasmine Rice, and more.

Yes, Thai Shrimp With Coconut Lime 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!

Thai Shrimp With Coconut Lime Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions