Garlic Butter Shrimp with Coconut Rice
Garlic Butter Shrimp with Coconut Rice
There's an amazing food truck, Giovanni's on the North Shore of Oahu (in Hawaii). I was there with my family 8 years ago. I will say that was some of the best garlic shrimp I've ever had. Maybe because we were in the mountains of Hawaii or because it was so incredibly fresh, but regardless, I wish I was there RIGHT.NOW! Can recreating the dish in my NYC apartment have the same effect?!? Eh... but a girl can dream! Garlic, butter, shrimp and lemon.... I mean come on. Just make sure you don't overcook the shrimp because they become rubbery. Also, make sure you use wild shrimp. For the coconut rice, what makes coconut rice so incredibly delicious is that it's sweetened. To make this healthy, I do use coconut sugar (which is a natural sweetener and is lower on the glycemic index). As always, use the highest quality ingredients that are available to you. I roasted some broccoli, because, greens :)! Make sure you roast on high heat and the broccoli is dry before seasoning and placing on the sheet pan. It'll caramelize and get crunchy. Don't forget the squeeze of lemon at the end. It's "just right!"
Equipment
- sauce pot
- cast iron or heavy bottom skillet
- Colander
- sheet pan
Ingredients
- 1 lb wild shrimp (18-20 count)
- 1/2 cup organic coconut milk
- 3/4 cup organic short grain rice
- 1 tbs coconut sugar
- 2 tbs unsweetened coconut flakes
- 2 tbs organic butter
- 4 garlic cloves
- 1 tsp sweet paprika
- 1 organic lemon
- 12 oz organic broccoli
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- organic olive oil
- kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- fresh cracked black pepper
Instructions
- Preheat the oven to 425 ℉. On a sheet pan, add the broccoli, add a tbs of olive oil, 1/4 tsp kosher salt, several grinds of cracked black pepper, garlic powder, and onion powder. Roast for 20 minutes, flipping the broccoli 1/2 through.
- Rinse the rice well. In a sauce pot, add the rice, coconut milk, 3/4 cup of water, coconut sugar, 1/2 tsp of salt and a tbs of olive oil. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes (until the liquid has evaporated).
- Meanwhile in a dry pan, add the coconut flakes and toast for a few minutes. Once the rice is done, add the toasted coconut flakes and mix to combine.
- Mince the garlic. In the same pan used for the coconut flakes, add the butter and garlic and cook until the garlic is fragrant. Add the shrimp and season the shrimp with paprika, 1/2 tsp of kosher salt and several grinds of fresh cracked black pepper. Cook on both sides for 3 minutes each. Turn the heat off and squeeze 1/2 lemon over the shrimp and mix to combine.
- To plate, divide the rice between plates. Add the shrimp with the sauce on top and surround with broccoli.
Notes
**Amazon Affiliate - I may receive compensation. Â
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3 Comments
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Mamta Kaji
😋Delish
Zahavalox
<3
Zahavalox
Thank you!