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Roasted garlic butter shrimp with coconut rice

Nancy is the author of the food blog, Coupon Clipping Cook. She loves to cook and save money on groceries by using coupons and shopping for sales. Nancy worked a number of years in a grocery store where she learned a lot about different ...

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.

Roasted garlic butter shrimp with coconut rice recipe

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

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

  1. Preheat the oven to 375 degrees F.
  2. Place the bulb of garlic in the middle of a square piece of foil.
  3. Drizzle olive oil on top of the garlic.
  4. Wrap the foil in a "tent," and bake the garlic for about 25 minutes.
  5. Let the roasted garlic cool, and then squeeze the 6 garlic cloves out from their skins.
  6. Chop the garlic cloves, and set them aside.

For the rice

  1. Rinse the rice, and add it to a rice cooker.
  2. Add the coconut milk and water up to the liquid line in the rice cooker.
  3. Let the rice cook until done.
  4. Stir in the chopped garlic.
  5. Stir in the coconut flakes.

For the shrimp

  1. Heat a medium skillet on low to medium heat.
  2. Add the butter, chili powder, lime juice, salt and pepper. Stir together.
  3. Add the shrimp, and stir until cooked (about 3 to 4 minutes). Just before the shrimp is done, stir in the chopped garlic.
  4. Serve the shrimp over a bed of coconut rice. Drizzle the remaining butter from the pan over the shrimp and rice.
  5. Top with chopped green onions and lime juice.

More shrimp recipes

Stir-fry rice with shrimp, vegetables and soy lime sauce
Asian noodles with shrimp
Thai shrimp salad with spring vegetables

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