Shrimp with Coconut Rice
You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you’ve got a smart entree that’s company worthy. —Charla Arnold, North Branch, Michigan
Ingredients
- 1 can (13.66 ounces) coconut milk
- 1 cup uncooked long grain rice
- 3 tablespoons butter, divided
- 1 garlic clove, minced
- 1/2 teaspoon salt, divided
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1/8 teaspoon pepper
- 3 green onions, chopped
- Lime wedges
Reviews
I really like the idea of the coconut milk and rice with shrimp, and I followed the recipe exactly. But cooking rice in the microwave according to the directions in the recipe just did not work. I questioned leaving it uncovered and cooking on high, but I did it anyway. The liquid boiled to the top of my 2-qt casserole dish, but I left it in for 20 minutes anyway, just as the recipe said. When I took it out, it was a hard glob around the sides, and not fluffy at all in the middle. I tried to fluff it up and make it edible. And since I live alone, I decided to eat it, but would not have served it to family or guests. Not sure if it was overcooked or undercooked, but the grains were hard and crunchy. (My research showed that undercooked rice was not harmful and that some people like it crunchy.) I also found that the customary way to cook rice in the microwave is covered, but vented in some way. The dish has a very good taste, especially the shrimp cooked in butter. Mmm. If I fix this again, I will definitely change the way I cooked the rice.