Everyone has those nights where they need to get a quick and easy dinner on the table. This easy, healthy shrimp recipe is the perfect solution.
Let’s set the stage…
You walk in the door after work, it’s 5:30 p.m, and you’re starving… except that you’re also feeling so tired and lazy that even chopping and dicing vegetables just sounds like the worst thing ever. Trust me, I love to cook, and even I have those nights!
That’s why I love to make meals that are not only quick and easy, but full of flavor, too! Because when you take that first bite of your dinner and your mouth bursts with flavor, that’s an instant mood booster. And knowing that your dinner is not only delicious but also so nourishing for your body so that you can feel your best is the cherry on top.
This Cilantro Lime Shrimp & Coconut Milk Rice Bowl is so delicious, and most of the ingredients are kept in the pantry/freezer, so it’s easy to always have the ingredients on hand and be able to throw together when you need.food.now.
I love keeping a bag of shrimp in the freezer because they’re one of the few protein-sources that you can quickly de-thaw under cold water and make dinner the same night. No need to remember to switch them from the freezer to the fridge… which is a win in my book! Shrimp are also a great form of protein because of their protein to fat ratio. Plus, they cook so quickly & are so delicious!
Now, if you’re not a fan of cilantro (can’t relate, but I know you’re out there), you absolutely can omit it from this recipe. The shrimp still get plenty of flavor from the garlic and lime juice, you won’t even miss the cilantro! I, however, LOVE some cilantro and think it’s a great addition to this recipe.
I add citrus to a lot of my recipes because I love the freshness that it adds. It turns heavy meals into something so bright and zesty, it’s the best! Shrimp + citrus go together like PB&J. They’re basically made for each other.
Making the Cilantro Lime Shrimp & Coconut Rice
For the shrimp, I start by taking my shrimp out of the freezer and placing them in a colander in the sink. They will quickly thaw with cold water running over them. I just make sure to move them around every once in awhile in the colander to make sure the water is hitting all of them so they thaw evenly. I prefer to keep the shells on the shrimp because I think they add a lot of flavor when you cook them, but you can definitely remove them if you prefer. After the shrimp have thawed, I lay them out on a paper towel to dry off before cooking them.
While the shrimp thaw and dry, you can start on the rest of the recipe by first rinsing your white rice in a fine colander until the water runs clear (it will be cloudy in the beginning). This is a tip that I feel like not everyone follows, but it’s so important! Rinsing the rice will result in the fluffy, yummy rice we all want.
This recipe is for Coconut Rice, which is as simple as cooking the rice in coconut milk. Replacing the water with coconut milk is so easy to do and gives such an amazing flavor and texture to the rice! Once you try it, you might not be able to go back to regular rice cooked in water.
Once the rice is cooking, the shrimp just need a quick sauté in a pan. I like to heat a pan over medium heat and add 1 tablespoon of avocado oil. Let that heat for 1-2 minutes, and then add in the two cloves of minced garlic. After the garlic has cooked for about 30 seconds, add the shrimp to the pan and cook for 3-4 minutes, until the shrimp have cooked. You’ll know when they change to a bright pink color! For the last 30 seconds of cooking, add the juice of two limes and two tablespoons of chopped cilantro.
Cilantro Lime Shrimp & Coconut Rice Bowl
- 1 lb shrimp thawed
- 1 tbsp avocado oil
- 3 cloves garlic minced
- 2 limes
- 2 tbsp chopped cilantro
- 1 cup rice rinsed
- 1 can coconut milk unsweetened
- Salt & Pepper to taste
- Add the rinsed rice and coconut milk to a small pot, bring to a boil.
- Cover and turn to low for 15 minutes.
- While rice cooks, dry the shrimp off and heat a pan over medium heat for 2 minutes.
- Add 1 tbsp avocado oil and heat for another minute.
- Add garlic, stirring for 20-30 seconds, until fragrant.
- Add shrimp to the pan and cook for 3-4 minutes, until shrimp have turned pink.
- Turn off heat, and juice 2 limes into the pan and add the chopped cilantro.
- Check the rice by sticking a fork down and make sure all of the liquid has been absorbed.
- Remove from heat and wait 5 minutes until fluffing with a fork.