Belizean Garlic Shrimp with Coconut Rice
Succulent shrimp sautéed in a fragrant garlic and butter sauce, served alongside fluffy rice cooked in creamy coconut milk. A taste of the Caribbean coast.
🧂 Ingredients
- 1 lb Jumbo shrimp(peeled and deveined)
- 4 tbsp Butter
- 6 cloves Garlic(minced)
- 2 tbsp Lime juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Jasmine rice
- 1 can Full-fat coconut milk(13.5 oz)
- 1.5 cups Water
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear.
💡 Tip: This removes excess starch for fluffier rice. - 2
In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil.
- 3
Reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.
💡 Tip: Do not lift the lid while simmering. - 4
While the rice cooks, pat the shrimp dry and season with salt and pepper.
💡 Tip: Drying the shrimp ensures a good sear. - 5
Melt butter in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute.
- 6
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
💡 Tip: Avoid overcrowding the pan; cook in batches if necessary. - 7
Stir in lime juice and cook for another 30 seconds.
- 8
Fluff the coconut rice with a fork. Serve the garlic shrimp over the coconut rice, garnished with fresh cilantro.
💡 Pro Tips
- ✓For extra flavor, add a pinch of red pepper flakes to the garlic butter.
- ✓Adjust the amount of garlic to your preference.
- ✓Ensure shrimp are cooked through but not overcooked to maintain tenderness.
🔄 Variations
- Add a splash of white wine to the garlic butter sauce for added depth.
- Incorporate finely chopped bell peppers or onions with the garlic.
- Serve with a side of fried plantains.