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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


  • 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


  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!