Shrimp skewers with coconut rice
Shrimp skewers with coconut rice feature marinated shrimp grilled to perfection, served alongside creamy coconut-infused rice. This dish combines savory spices with tropical sweetness, making it ideal for festive gatherings or casual meals.
Cook time 25 min
Prep time 25 min
Ingredients:
2 garlic cloves1 tsp ground cumin
1 tsp paprika
1 tsp sugar
1 tbsp lemon juice
1 tbsp olive oil
12 oz shrimps
1 cup white rice
1 cup coconut milk
Shrimp skewers with coconut rice offer a delightful combination of savory and tropical flavors. This dish, perfect for any occasion, is both nutritious and delicious. The marinated shrimp skewers pair wonderfully with the creamy and slightly sweet coconut rice, making it a hit for family dinners or special gatherings.
Instructions:
- In a medium bowl, mix together the minced garlic, ground cumin, paprika, sugar, lemon juice, and olive oil.
- Add the peeled and deveined shrimp to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 15-30 minutes.
- In a medium saucepan, combine the white rice, coconut milk, water, and a pinch of salt.
- Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Thread the marinated shrimp onto the skewers, dividing them evenly.
- Preheat a grill or grill pan over medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
- Place the shrimp skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp turns pink and opaque, with slight grill marks. Be careful not to overcook to avoid making the shrimp tough.
- Serve the grilled shrimp skewers over a bed of coconut rice.
- Optionally, garnish with fresh herbs or a wedge of lemon for an extra hint of flavor.
Enjoy your flavorful shrimp skewers with coconut rice. This dish, with its balance of spices and creaminess, is sure to satisfy your taste buds and impress your guests. Whether served at a casual family meal or a festive dinner, it’s bound to be a favorite.
Shrimp skewers with coconut rice FAQ:
Cook the shrimp skewers for 2-3 minutes on each side. The shrimp should turn pink and opaque with slight grill marks when done. Avoid overcooking to prevent the shrimp from becoming tough.
Yes, you can substitute coconut milk with a mix of regular milk and a little shredded coconut for a similar flavor, or use almond milk for a dairy-free option, though the taste will differ slightly.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stove to prevent the shrimp from becoming tough.
The shrimp is cooked when it turns pink and opaque throughout. If you cut a shrimp in half, it should not be translucent in the center.
Use 10-12 inch skewers for optimal grilling. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
Cooking Tips:
- Ensure the shrimp are deveined and cleaned properly before marinating to enhance the flavors.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking.
- You can add some chopped fresh herbs like cilantro or parsley to the coconut rice for added freshness and flavor.
- Adjust the seasoning of the shrimp marinade to taste, depending on your spice preference.
- For an extra touch, garnish the dish with toasted coconut flakes or a squeeze of lime juice before serving.
Nutrition Facts
4 ServingsCalories 420kcal
Protein 18g
Carbohydrates 55g
Fiber 2.57g
Sugar 3.43g
Fat 18g
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