Toasted Coconut Rice with Aromatic Sauteed Shrimps

5 from 1 vote

Toasted Coconut Rice with Aromatic Sauteed Shrimps

Coconut Rice with sauteed shrimps is easy to make yet the finesse of this dish is remarkable. Again, Thai cuisine has given the world a simple dish that is simply finger-licking.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Vegetarian

Cuisine: Asian, Thai

Keyword: coconut flakes, coconut milk recipe, coconut rice, garlic shrimps, Sauteed shrimps, Shrimps

Servings: people

Calories: 565kcal

Author: Tatiana

Equipment

frying pan
boiling pan

Ingredients

250 g rice
500 g shrimps
1 cup coconut milk
1 cup water
100 g butter
5 cloves garlic
1 lime
100 g coconut flakes
1 tsp chili flakes
2 tbsp parsley chopped
1 tsp salt

Instructions

Coconut rice

Rinse the rice
Combine water with coconut milk in a boiling pan at 1:1 ratio
Add the rice
Put the pan on on stove at medium-low heat for 18 minutes or as instructed on the package
Take a large frying pan and put on stove at high-heat
Pour the coconut flakes and stir continuously until light brown. Take away from stove
When the rice is soacked and cooked, add the toasted flakes and gently stir. Close with a lid.

Sauteed shrimps

Clean the shrimps, peel of garlic and chop it
Put large frying pan on stove and add the butter or olive oil
When hot, add the chopped garlic and the chilli flakes. Let simmer for 1 minute
Add the shrimps, squeese half a lime, and chopped parsley. Stir
Cook the shrimps for 4-5 minutes, flipping from cooked side to raw side
Take pan off stove
Take a large bowl and pour in the coconut rice
Top the rice with sauteed shrimps with all its juices
Serve with pleasure

Nutrition