Lemon Garlic Butter Shrimp with Coconut Rice

 

This was my second attempt at coconut rice. The first time I made it I only put a little bit of coconut milk.  This time I put an entire can. It turned out so yummy along with the shrimp.

 

Coconut Rice Ingredients:

• 1-1/2 cups jasmine rice
• 1-1/4 cups water
• 1 can coconut milk
• 1 teaspoon sugar  
• dash of salt
  

Zucchini Ingredients:

• 1 zucchini, sliced
  
• olive oil 
• salt and pepper 
  

Butter Ingredients: 

• 1 stick butter
• 10 cloves garlic, chopped
• 1 teaspoon paprika

Shrimp Ingredients:

• 2 lbs shrimp, peeled and de veined
• olive oil 
• salt and pepper  
  
• 2 teaspoons cilantro, chopped, for garnish (optional)
• Lemons
  

Coconut Rice Instructions:

1. Wash and drain rice a couple times. Add water, coconut milk, sugar, and a dash of salt.
2. Cover, bring to a boil, then turn down and simmer for about 15-20 minutes.
3. Fluff up rice.

Zucchini Instructions: 

1. Rinse and slice zucchini.
2. Season with olive oil, salt, and pepper.
3. Grill for 3-5 minutes.

Butter Instructions:

1. Melt butter on low in small saucepan.
2. Add chopped garlic and paprika and let heat until melted through.

Shrimp Instructions:

1. Defrost shrimp, peel shells off.
2. Season with olive oil, salt, and pepper.
3. Grill for 3-5 minutes.

Plate coconut rice, zucchini, and shrimp.  Spoon butter onto shrimp. Squeeze fresh lemon over shrimp and garnish with fresh, chopped cilantro. Enjoy!

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Youtube short: Lemon Garlic Butter Shrimp with Coconut Rice https://youtube.com/shorts/nxmsYhVcPl0?feature=share

Youtube full video:  https://youtu.be/tkgDzCNamo0