I’m always on the lookout for quick dinners for busy weeknights. Shrimp is great because it cooks fast! And much to my surprise, the kids really liked it. Don’t skip the cilantro and toasted coconut on top. It really takes it from good to great!
The shrimp is best when marinated for 30 minutes to an hour, but if you’re in a hurry just skip the marinade and toss the shrimp in the marinade and go ahead and cook. Also, if you’re short on time, take some help from the store with the precooked jasmine rice you heat in the microwave. Heat it as directed, then add 1/2 cup coconut milk and a pinch of salt, and stir. Voila! Coconut Rice.
Honey Lime Shrimp
juice of 2 limes
zest of one lime
4 tablespoons of honey
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
2 pounds frozen, uncooked peeled and deveined shrimp, thawed
2 tablespoons chopped cilantro
3 tablespoons shredded coconut, toasted lightly
Add the lime juice and zest, honey, garlic, red pepper flakes, salt, pepper, and olive oil to a large ziploc bag. Mix it all together well and then add the shrimp. Allow the shrimp to marinate for 30 minutes in the refrigerator.
Heat a large skillet on medium high heat, pour all of the ingredients into the pan. Cook until shrimp is pink and cooked through, about 5 minutes. Serve with coconut rice and garnish with chopped cilantro and toasted coconut.
1 cup jasmine rice
1 cup coconut milk (unsweetened)
1 cup water
pinch of salt
Add the coconut milk, a cup of water, and a pinch of salt in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy.