Zero coconut milk goes to waste in this recipe. Some of it is used with fresh pineapple and lime juice to create a creamy and bright marinade. The rest is used to cook the rice, and WOW. It's a total game-changer.
If shrimp isn't your thing, check our Chicken & Avocado Buddha Bowls.
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
Ingredients
- 1
(13.66-oz.) can Thai Kitchen coconut milk
- 1/2 c.
chopped pineapple
- 4
thin pineapple rings, cut into wedges
- 6 tbsp.
lime juice
- 2
cloves garlic, roughly chopped
Kosher salt
McCormick ground black pepper
- 1 1/2 lb.
medium shrimp, peeled with the tail on
- 2 c.
jasmine rice
- 1/4 c.
vegetable oil, divided
- 1/4 c.
packed fresh cilantro, chopped
- 2 c.
shredded red cabbage
Directions
- Step 1In a blender, blend coconut milk until smooth. Remove 1 ¼ cups coconut milk and pour into a small pot and set aside.
- Step 2To the remaining ½ cup coconut milk in blender, add chopped pineapple, 3 tablespoons lime juice, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Blend until smooth. Pour into a large bowl and toss shrimp with marinade. Cover and chill.
- Step 3Meanwhile, to the pot with coconut milk over medium heat, add rice, 1 ¼ cup water, and 1 teaspoon salt . Bring to a boil then reduce heat to low, cover, and simmer until rice is tender, 20 minutes. Remove from heat and keep warm.
- Step 4In a large skillet over medium-high heat, heat 2 tablespoons oil. Drain shrimp and discard marinade. Add shrimp to skillet and season with salt and pepper. Cook, tossing occasionally, until just cooked through, about 5 minutes. Remove from heat and stir in cilantro.
- Step 5In a medium bowl, toss cabbage with remaining 3 tablespoons lime juice, remaining 2 tablespoons oil, and salt and pepper.
- Step 6Serve shrimp over rice with pineapple, cabbage, and lime wedges.
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