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Spicy Garlic Shrimp With Coconut Rice
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Indulge in spicy garlic shrimp, sautéed with jalapeno, paired with flavorful coconut rice. A delightful and satisfying meal!
Ingredients:
  • 1 1/2 cups long grain white rice
  • 1 pound (about 20 large) jumbo shrimp
  • 6 large garlic cloves
  • 1 1/2 cups water
  • Salt
  • 1 jalapeño pepper, seeded, ribs removed, julienned
  • Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced)
  • 1 tablespoon extra virgin olive oil
  • 2 small cans (5.6 ounces) full-fat coconut milk
  • 1/2 to 1 teaspoon of red chile powder or red chili sauce (to taste)
  • Cilantro for garnish (optional)
Instructions:
  • Prepare the rice: Combine 1 1/2 cups of long-grain rice, 2 1/2 cups of water, and 1 teaspoon of salt in a medium thick-bottomed pot. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes. Let it sit, covered, for 10 minutes off the heat. Proceed with the recipe as the rice cooks.
  • Make a flavorful marinade by blending garlic, water, and 1/2 teaspoon salt until slightly chunky. Pour the marinade over the shrimp and let it soak for 10 minutes.
  • Drain the shrimp and garlic mixture. Enhance with lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt.
  • Sear the shrimp in a hot sauté pan with 1 tablespoon of olive oil. After 1 minute, pour in a small can of coconut milk and cook for an additional 30 seconds. Stir in a teaspoon of red chili powder or sauce.
  • After the rice is cooked, transfer it to a large bowl and stir in the second can of coconut milk. Adjust the seasoning with salt to taste.
  • To plate: Place the shrimp on top of a bed of rice. If desired, sprinkle with freshly chopped cilantro for added flavor. Special thanks to Arturo Vargas of Taste for the Senses for this delightful "Camarones al Ajillo" recipe!

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