Imagine a dish that transports you to a sun-drenched beach with just one bite - this Seafood Shrimp Chili Shrimp and Coconut Rice is your culinary passport to an unforgettable dining experience! Packed with vibrant Asian-inspired flavors, this recipe combines succulent shrimp, creamy coconut milk, and a tantalizing chili sauce that will have you craving more with every mouthful. Whether you're a seafood lover or just looking to spice up your dinner routine, this quick and easy recipe is about to become your new favorite go-to meal.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons chili sauce
- 2 cups coconut milk
- 1 cup jasmine rice
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Start by gathering all your ingredients: 1 lb of peeled and deveined shrimp, 2 tablespoons of chili sauce, 2 cups of coconut milk, 1 cup of jasmine rice, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, and fresh cilantro for garnish.
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. This helps achieve a fluffier texture when cooked.
- In a medium saucepan, combine the rinsed jasmine rice and 1 ½ cups of coconut milk (reserve the remaining ½ cup for later). Add a pinch of salt to taste. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the rice is cooking, heat a large skillet or wok over medium heat. Add the remaining ½ cup of coconut milk and bring it to a gentle simmer.
- Add the shrimp to the skillet, cooking for about 3-4 minutes or until they turn pink and opaque. Stir occasionally to ensure even cooking.
- Once the shrimp are cooked, add the chili sauce, soy sauce, and lime juice to the skillet. Stir well to combine and let it simmer for an additional 2-3 minutes to allow the flavors to meld.
- After the rice has rested, fluff it with a fork and serve it on plates or in bowls.
- Top the coconut rice with the chili shrimp mixture, ensuring to include the sauce for added flavor.
- Garnish with fresh cilantro before serving to add a burst of color and freshness.
- Enjoy your Seafood Shrimp Chili Shrimp and Coconut Rice while hot!
Tips
- Choose Fresh Shrimp: For the best flavor and texture, use fresh, high-quality shrimp. If using frozen, ensure they are completely thawed and patted dry before cooking.
- Rice Rinsing Technique: Always rinse jasmine rice thoroughly to remove excess starch. This helps create fluffy, separate grains that aren't sticky.
- Don't Overcook the Shrimp: Shrimp cook quickly - they're done when they turn pink and opaque. Overcooking will make them tough and rubbery.
- Adjust Spice Level: Customize the chili sauce to your heat preference. Start with less and add more if you want extra kick.
- Fresh Cilantro is Key: The cilantro garnish isn't just for looks - it adds a bright, fresh flavor that complements the rich coconut and spicy chili.
- Coconut Milk Tip: Use full-fat coconut milk for the richest, creamiest result. Light coconut milk can make the dish less flavorful.
- Serve Immediately: This dish is best enjoyed hot, right after cooking, to maintain the perfect texture of the shrimp and rice.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 180mg
