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Here's a classic recipe for Camarones al Ajillo, a.k.a. Serve with coconut rice for a full meal.
Photography Credit:Elise Bauer
Throughout the coastal areas of Latin America, you’ll find local variations of “Camarones al Ajillo”, freshly caught shrimp, fried quickly in olive oil with garlic and chiles.
My friend Arturo grew up near the beaches of Acapulco and learned a way of preparing the garlic shrimp classic with jalapeños and coconut milk.
The layers of flavor in this dish are fabulous — chile, shrimp, coconut, lemon grass (or lime). If you get the timing right, this dish cooks up quite fast.
What Shrimp to Buy
Look for jumbo shrimp (about 20 count per pound) for this recipe. Fresh or frozen shrimp are fine. If you use frozen shrimp, defrost the shrimp by putting them in a large bowl of ice water for 20 minutes or so.
You can also use either peeled or unpeeled shrimp. You can choose to remove the tails, or leave the tails on for a more dramatic presentation. Peeled shrimp is easier to eat, while unpeeled absorbs flavor from the shells while cooking so has better flavor.
If you want to devein your shrimp (it’s not necessary but many people prefer deveined shrimp), you’ll need to cut the peels to reveal the veins if you are using unpeeled shrimp.
How to Serve Garlic Shrimp
We serve this shrimp with a simple coconut rice made by mixing cooked long-grain rice with coconut milk.
This shrimp dish is best the day it’s made, though leftovers will keep for a day or two in the fridge. The shrimp may be slightly tough upon reheating.
Love Shrimp? Try these other shrimp recipes!
- How to Make Pad Thai with Shrimp
- Shrimp Étouffée
- Slow Cooker Jambalaya with Shrimp
- Grilled Shrimp Taco Bowl
- Singapore Noodles with Shrimp
Spicy Garlic Shrimp with Coconut Rice Recipe
The shrimp can either be peeled and deveined, with or without the tails left on, or for more flavor, you can leave the peels on.
- 1 1/2 cups long grain white rice
- 1 pound (about 20 large) jumbo shrimp
- 6 large garlic cloves
- 1 1/2 cup of water
- 1 jalapeño pepper, seeded, ribs removed, julienned
- Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced)
- 1 tablespoon extra virgin olive oil
- 2 small cans (5.6 ounces) coconut milk (full fat)
- 1/2 to 1 teaspoon of red chili powder or red chili sauce (to taste)
- Cilantro for garnish (optional)
1 Cook the rice: Put 1 1/2 cups of long-grain rice, 2 1/2 cups of water, and 1 teaspoon of salt into a medium-sized, thick-bottomed pot and bring to a boil. Cover the pot and lower the heat to the lowest setting and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
While the rice cooks, continue with the recipe.
2 Marinate the shrimp: Pulse garlic, water, and 1/2 teaspoon salt in a blender, just a few pulses, so you can still see chunks of garlic. Pour over shrimp to marinate. Marinate for 10 minutes.
3 Strain and season the shrimp: Strain the water from the shrimp and garlic mixture. Add the lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt to the shrimp mixture.
4 Cook the shrimp: Heat 1 tablespoon olive oil in high heat in large sauté pan. Add shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.
5 Make the coconut rice: When the rice is done cooking, transfer it to a large bowl. Mix in the second can of coconut milk to the cooked rice. Taste and add additional salt if needed.
6 Serve: Serve shrimp on rice. Garnish with chopped fresh cilantro (optional).
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Frozen Shrimp Is the Key to Making This Easy Weeknight Recipe
Shrimp is one of the best things you can keep in the freezer. It’s delicious and easy to cook with just a bit of salt and pepper. And it tastes fantastic with just a bit more effort. Need proof? This bright, flavorful shrimp is made with garlic and lime, and served with rice cooked with a can of coconut milk, which takes less than a half hour to make.
The author recommends starting with peeled, deveined frozen shrimp. Shrimp defrost quickly in the refrigerator, but you can also run the frozen shrimp under cold water until they’re thawed. Just make sure to use cold water, not hot. The hot water could start to cook the edges of the shrimp while the centers are still frozen, leaving you with unevenly cooked shrimp.
You’ll want to make the coconut rice first, because the shrimp cook very quickly. Simmer jasmine rice in a mixture of coconut milk and water and the rice will soak up that rich, creamy flavor. If you’ve never made coconut rice this way before, it will likely become a staple of your weeknight repertoire.
The shrimp cook in a light sauce of lime juice, garlic, green onions, and butter. It only takes a few minutes for the shrimp to cook through, and the sauce is so good you’ll want to pour it over the rice so you don’t lose a single drop.
Get the Recipe: Garlic Lime Shrimp with Coconut Rice from Nourish and Fete
Coconut Curry Shrimp with Rice is the Easy Way to Weight Loss
I was chatting with our neighbor the other day, and she is currently limiting her eating window – nothing after 6pm, and avoiding carbohydrate heavy meals. But according to Joel, these rules are outdated and completely unnecessary. His strategy includes straightforward food lists, easy-to-follow meal plans and recipes for different weight loss phases. And best of all, he encourages you to enjoy eating comfort foods in the evening.
According to Joel, rice is a “super carbohydrate,” so this nutritious dish can satisfy nighttime hunger without restriction. And the warm Indian flavor from the curry, tomato, and coconut will keep you coming back for more.
Please note that Always Eat After 7 PM is not a strictly dairy-free book, but it offers many dairy-free recipes, like this coconut curry shrimp rice bowl.
- 1 large clove garlic
- 1 teaspoon coarse salt
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 2 pounds large shrimp, peeled and deveined
- 8 wedges lemon, for garnish
Preheat grill for medium heat.
In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
One Hour Before Dinner
Clean the shrimp and remove the tail. I used 21-25 count, which is extra large. The count is the number of shrimp per pound, so the less shrimp per pound, the b You can use any size shrimp you like best, but they shouldn’t be too small as they cook very fast on the grill. Set the shrimp back into the refrigerator, covered.
Into a small bowl, add all the marinade ingredients. Finely mince 5 cloves of garlic, zest and juice of three limes, 1 tablespoon of fish sauce, or if you don’t have fish sauce, you can substitute worcestershire sauce. Finely grate or chop 1 inch of fresh peeled ginger, about 1 tablespoon. Add 1 tablespoon of soy sauce, 3 tablespoons of minced cilantro and 1 tablespoon honey or coconut sugar or even granulated sugar, mix well.
Spicy Garlic Shrimp with Coconut Rice
1 Start cooking rice, following package instructions.
2 Pulse garlic, water and 1/2 teaspoon salt in a blender, just a few pulses, so you can still see chunks of garlic. Pour over shrimp to marinate. Marinate for 10 minutes.
3 Strain the water from the shrimp and garlic mixture. Add the lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt to the shrimp mixture.
4 Heat 1 Tbsp olive oil in high heat in large sauté pan. Add shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.
5 Put rice into a large bowl. Mix in the 165ml of coconut milk to the cooked rice.
Coconut Curried Shrimp with Coconut Rice
Alright. Show of hands. Who has cooked white rice in coconut milk?
No? Yes? Sound intriguing? It’s like my new favorite thing in the world. Right after guacamole and champagne of course.
In fact, I don’t just use coconut milk. I also throw in some lime zest, lime juice, chopped cilantro and a touch of salt. It’s bananas.
So good that I’m going to attempt it with quinoa next and see how it goes.
Ok so imagine a bowl filled with coconut rice and then topped with coconut curried glazed shrimp that have been sauteed in bunch of garlic, ginger and scallions. Ummm yes please. This Coconut Curried Shrimp with Coconut Rice is like my dream meal. It’s packed with flavor. Super delicious and it’s pretty light too, seeing as how I’m still keeping things light around here for the month of January.
Well… doesn’t that sound good? It’s a quick weeknight meal that you can scale up or down depending on how many people you’re planning on feeding. It’s kinda a crowd pleaser if you ask me. And it’s another dish that won’t take you too much time in the kitchen because I know you have more important things to go do, like watch the latest episodes of Scandal, Shameless, Revenge, Downton Abbey and House of Lies, right? No? You’re not a professional TV watcher like me? I don’t believe you. Especially when it comes to those shows! Can we just discuss how many amazing shows are on this coming Sunday? I’m going to have to stay up waaaay past my bedtime just so I can squeeze them all in before Monday. Because, I absolutely, under no circumstances, can go to bed without watching all of them. Why? Because what if I wake up in the morning, sign onto twitter or eonline.com or something like that and there’s a spoiler! GASP. I would be devastated. But then again, I have major issues.
So I’m just going to go on my merry way and make some more Coconut Curried Shrimp with Coconut Rice. It’s the right thing to do.
Healthy Recipe: Spicy Jerk Shrimp With Coconut Rice
Looking for a meal that’s both healthy and delicious? This jerk shrimp recipe is packed with flavor and has just the right blend of hot and fiery, savory, and sweet—a quick protein to meal prep and pair with yummy coconut rice. Serve with a side of sliced red, yellow, and green bell peppers and you’ve got yourself a balanced dish. This jerk seasoning also goes great with chicken, pork, or vegetables!
1½ cups (10½ oz/330 g) short-grain brown rice
2 cups (16 fl oz/500 ml) cold water
1 can (13½ fl oz/400 ml) lite coconut milk
½ teaspoon freshly sliced ginger
½ red onion, roughly chopped
3 green onions, roughly chopped
½ habanero pepper, stemmed (add more for extra spice)
2 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 pound (500 g) jumbo shrimp (about 16 to 20)
To make the coconut sticky rice, in a small saucepan over high heat, bring the rice, water, and coconut milk to a boil. Cover, reduce heat to low, and simmer until the rice is cooked through and sticky, about 45 minutes. Add salt to taste.
Add marinade ingredients to a food processor and blend until smooth. Divide marinade into two portions.
Peel and devein shrimp, then remove the tail or leave it on, your preference! Marinate the shrimp in half the jerk seasoning for 30 minutes set aside the remainder.
Add 2 tablespoons of olive oil to a skillet and heat to medium-high. Pat the shrimp dry, then add them in one layer in the hot skillet. Cook for 3-5 minutes on each side or until shrimp is cooked through. Toss cooked shrimp with remaining jerk seasoning and serve over coconut rice.
NUTRITION FACTS (PER SERVING):
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Brittany Donovan is a cookbook author and lifestyle blogger with a passion for food and fitness. She believes a life of fun, health and wellness can be achieved by doing the little things every day that make a difference. She enjoys kickboxing, decorating, photographing new recipes and dance parties in the kitchen with her husband. She resides in Sacramento, California.
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Garlic Butter Shrimp and Rice
This is a delicious flavor combination of garlicky, buttery shrimp and rice prepared in 20 minutes!
Garlic Buttah. Like, more PLEASE!
Do you own a Thigh Master? How about a FlowBee? A ShamWow. Oh my Gosh, you have a ShamWow, don’t you?!
We had all three. Yeppers, we did. Those 1990s infomercials really struck a chord with my parents. Anything that was “$19.99 AND you get all these attachments for FREE. ” was delivered to our door.
ASK me just how many times they used those items. I’ll tell you. ONE time.
The FlowBee was just a funny disaster. I mean, come on…cutting your hair with a crazy hose. That’s nuts.
The Thigh Master? Well, I just don’t know. A few months back, I found it in my parent’s garage still in its original box. No one even gave it a go. Money well spent…
Then there’s the ShamWow. According to my mom, she used it two times and she didn’t like it, saying that her Dollar Store sponges were “so much better!”
Moral of the story? Don’t watch TV past your bedtime and don’t be wasteful. That $60+ dollars they wasted could have gone toward a new Nintendo Game Boy or a new pair of Z. Cavaricci’s!
Also? Speaking of not being wasteful… Let’s not throw away the leftover shrimp from the weekend, and let’s use the rest of our Minute Rice from last week to make this, Garlic Butter Shrimp and Rice!
HOW TO MAKE SHRIMP IN COCONUT SAUCE
Time is not a problem in this case.
This shrimp in coconut sauce takes about 30 minutes… and uses simple ingredients such as jumbo shrimp, veggies, coconut milk, fresh herbs, and spices.
Serve it over white rice — or noodles if you desire.
To make this, place the peeled shrimp in a bowl with oil, minced garlic clove, salt, and pepper.
Toss to coat and let marinade while cooking the veggies. Heat a large skillet over medium heat with 2 Tbsp of oil.
Add the onion and bell pepper and let cook for about minutes.
Then, add coarsely chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley.
Let cook for about 2 minutes. Transfer the cooked vegetables to a blender and set aside.
Add the remaining oil to the skillet and cook the shrimp for 2 minutes.
Then flip and cook for another 1-2 minutes or it until starts getting pink.
Transfer the shrimp to a plate or bowl.
Next, prepare the coconut shrimp sauce.
Add coconut milk, chicken broth, lime juice, ground ginger, paprika (optional), and the remaining salt and pepper to the cooked, reserved vegetables.
Blend all until veggies are ground and mixture is smooth.
Transfer blended mixture to the skillet and bring to a boil then reduce to simmer and cook for about 5 minutes.
Add the cream cheese and stir until melted and the sauce is creamy and smooth.
Last, add the cooked shrimp to the skillet and toss to coat.
Garnish with basil leaves, chopped cilantro/parsley, and slices of red jalapeno pepper if desired.