YOUR TASTE BUDS WILL DANCE WITH THE FLAVOR
These shrimp are so happy and full of flavor that they're dancing on a bed of coconut rice.
You would be happy too if you were hanging out on a bed of coconut rice, surrounded with roasted garlic butter and lime. I like to make roasted garlic because it's quick and easy, and it tastes so smooth and mild. Add a touch of zesty lime juice, a hint of sweetness from the coconut rice and a bit of ancho chili powder with buttery shrimp, and a flavor-packed meal is born.
Roasted garlic butter shrimp with coconut rice recipe
Serves 2
Ingredients:
For the roasted garlic
- 1 garlic bulb
- 3 teaspoons olive oil
For the rice
- 1 cup white basmati rice
- 1 cup light coconut milk
- 1/2 cup water (slightly more or less depending on the size of your rice cooker)
- 1 tablespoon coconut flakes
- 3 roasted garlic cloves, chopped
For the shrimp
- 14 large, raw, deveined and peeled shrimp
- 2-1/2 tablespoons butter
- 2 dashes ancho chili powder
- Juice from 1/2 a lime
- 4 dashes salt
- 4 dashes ground black pepper
- 3 roasted garlic cloves, chopped
- 1/2 cup chopped green onions (for garnish)
- 1 lime, quartered (for garnish)
Directions:
For the roasted garlic
- Preheat the oven to 375 degrees F.
- Place the bulb of garlic in the middle of a square piece of foil.
- Drizzle olive oil on top of the garlic.
- Wrap the foil in a "tent," and bake the garlic for about 25 minutes.
- Let the roasted garlic cool, and then squeeze the 6 garlic cloves out from their skins.
- Chop the garlic cloves, and set them aside.
For the rice
- Rinse the rice, and add it to a rice cooker.
- Add the coconut milk and water up to the liquid line in the rice cooker.
- Let the rice cook until done.
- Stir in the chopped garlic.
- Stir in the coconut flakes.
For the shrimp
- Heat a medium skillet on low to medium heat.
- Add the butter, chili powder, lime juice, salt and pepper. Stir together.
- Add the shrimp, and stir until cooked (about 3 to 4 minutes). Just before the shrimp is done, stir in the chopped garlic.
- Serve the shrimp over a bed of coconut rice. Drizzle the remaining butter from the pan over the shrimp and rice.
- Top with chopped green onions and lime juice.