Garlic Butter Shrimp with Toasted Coconut Rice

This meal is in the running for what I would choose as my last meal ever. I have always LOVED garlic butter shrimp in any form, and rice too, because carbs. My dad always joked with me growing up that “I was going to turn into a shrimp.” Hahah. True statement. This is one of the simplest meals int the world, but soooo freaking flavorful and amazing.

I added even more flavor to the shrimp by adding tons of garlic (duh), lemon AND lime juice, and parsley and cilantro. And red pepper flakes for a tiny bit of heat. It really is the most perfect combination of flavors.

The toasted coconut rice just puts the icing on the cake! I cooked it in a mixture of coconut milk and water so it’s super creamy, and then stirred in the toasted coconut flakes at the end. OMG it’s SO GOOD.

I also like adding a little bit of extra toasted coconut on top! Because you can never have too much.

I’m pretty sure I’ve made this four or five times in the past month or so. I cannot get enough! It rivals the best garlic butter shrimp I’ve ever had, which is from my favorite Cuban restaurant. That meal leaves me literally speechless..and this is right up there with it!

If you’re looking to make it a little lower carb, you could totally do this with cauliflower rice! I’d just sauté it in a little coconut oil and stir in the toasted coconut after.

Seriously my dream meal.

4 from 1 vote

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Garlic Butter Shrimp with Toasted Coconut Rice

This garlic butter shrimp with toasted coconut rice is so simple to make but packed with flavor! It's the perfect easy weeknight meal!

Course Main Course

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Author Spices in My DNA

Ingredients

• 1 cup jasmine rice
• 1 (13.5 ounce) can light coconut milk
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1/3 cup unsweetened shredded coconut, plus extra for topping
• 1/2 pound shrimp, peeled and deveined (I left the tails on)
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• pinch of red pepper flakes
• zest of 1/2 a lemon
• juice of 1 lemon
• juice of 1/2 a lime
• 1 tablespoon chopped parsley, plus extra for serving
• 1 tablespoon chopped cilantro, plus extra for serving
• lemon and lime wedges for serving
• salt to taste

Instructions

1. Make the rice. Bring coconut milk, water, and salt to a boil in a medium saucepan. Once boiling, add the rice and stir. Cover and reduce heat to medium-low. Cook for 20 minutes, then remove from heat (don't remove the lid!) and let sit for 10 minutes before opening the lid and adding the coconut.

2. In a dry skillet over medium heat, add the coconut and toast until golden brown, stirring frequently. It can burn in an instant, so watch carefully! Once rice has sat for 10 minutes, add the toasted coconut and stir to combine.

3. In the meantime, heat a skillet over medium heat and add the butter. Once melted, add the garlic and red pepper flakes. Cook for 30 seconds to 1 minute, or until fragrant. Add the shrimp and lemon zest, raise heat slightly, and cook for 1-2 minutes per side or until shrimp are cooked through.

4. Add the lemon juice and lime juice and simmer for another 1-2 minutes. Add the parsley and cilantro and stir to combine. Season to taste with salt.

5. Serve the shrimp and garlic butter over the toasted coconut rice with extra cilantro, parsley, extra toasted coconut, and lemon and lime wedges if desired!