Ingredients Jump to Instructions ↓

  1. 1 1/2 cups long grain white rice

  2. 1 pound, about 20 large jumbo shrimp (peeled with tail on or unpeeled, but veins removed)

  3. 6 large garlic cloves

  4. 1 1/2 cup of water Salt

  5. 1 jalapeno pepper, seeded, de-ribbed, julienned Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced)

  6. 1 Tbsp olive oil

  7. 2 small cans (5.6 ounces) coconut milk

  8. 1/2 to 1 teaspoon of red chili powder or red chili sauce (to taste) Cilantro for garnish

Instructions Jump to Ingredients ↑

  1. Method 1 Start cooking rice, following package instructions.

  2. Pulse garlic, water and 1/2 teaspoon salt in a blender, just a few pulses, so you can still see chunks of garlic. Pour over shrimp to marinate. Marinate for 10 minutes.

  3. Strain the water from the shrimp and garlic mixture. Add the lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt to the shrimp mixture.

  4. Heat 1 Tbsp olive oil in high heat in large sauté pan. Add shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.

  5. Put rice into a large bowl. Mix in the second 5.6 ounce can of coconut milk to the cooked rice. Serve shrimp on rice. Garnish with chopped fresh cilantro (optional). Serves 3 to 4.


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