Garlic Shrimp and Rice

$- 1 lb shrimp (peeled and deveined) - 1 cup jasmine rice - 1 1/2 cups coconut milk - 4 cloves garlic (minced) - 1 tablespoon olive oil - 1 tablespoon butter - 1/2 teaspoon red pepper flakes - Salt and pepper to taste - Fresh cilantro leaves (for garnish) - Lime wedges (for serving) When I start making garlic shrimp and rice, I gather the main ingredients first. The shrimp should be peeled and deveined for easy cooking. Jasmine rice adds a lovely aroma and texture to the dish. Coconut milk brings a creamy richness that pairs well with shrimp. Next, I focus on flavor enhancers. Garlic is a must for this recipe. It gives the dish a strong, savory taste. Olive oil and butter work together to create a tasty base for the shrimp. Red pepper flakes add just the right amount of heat. Don't forget to season with salt and pepper for a balanced flavor. Finally, garnishing gives the dish a bright finish. Fresh cilantro adds color and freshness. Lime wedges provide a zesty kick that brightens each bite. Together, these ingredients create a delicious and quick meal. You can find the full recipe and more tips to make this dish shine. Start by rinsing jasmine rice under cold water. Rinse until the water runs clear. This step removes extra starch. Drain the rice well. Next, combine the rinsed rice with 1 1/2 cups of coconut milk in a medium saucepan. This will add creaminess to the dish. Place the saucepan over medium heat. Bring the mixture to a gentle boil. Once it boils, reduce the heat to low. Cover the saucepan with a lid. Let it simmer for 15-18 minutes. The rice will become tender, and the coconut milk will absorb. While the rice cooks, prepare the garlic shrimp. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Wait for the butter to melt and bubble. Then, add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Sauté for about 1 minute. The garlic should smell fragrant, but don’t let it burn. Now, add 1 pound of peeled and deveined shrimp to the skillet. Cook the shrimp for 3-4 minutes. They should turn pink and opaque. Stir occasionally, and season with salt and pepper to taste. Once done, remove the skillet from heat and set it aside. After cooking, fluff the coconut rice with a fork. This makes the grains separate nicely. Divide the rice among serving plates. Top each plate with the garlic shrimp and any sauce left in the skillet. For a fresh touch, garnish with cilantro leaves. Serve with lime wedges on the side for a zesty kick. For the full recipe, check the details above. Enjoy your flavorful meal! To get tender shrimp, avoid overcooking them. Overcooked shrimp turn rubbery and tough. Cook the shrimp for just 3-4 minutes. They should turn pink and opaque. Use medium-high heat for searing. This heat cooks the shrimp quickly and evenly. Keep an eye on them as they cook. Garlic adds great flavor, but it can burn fast. For perfect rice, use a fork to fluff it. This keeps the grains separate. Right after cooking, let the rice rest for five minutes. This step helps the rice finish cooking and absorb steam. After resting, fluff it gently. This will give you a light and airy texture. To store leftovers, place shrimp and rice in airtight containers. They last well in the fridge for 3-4 days. For longer storage, freeze them. When reheating, use low heat to keep shrimp tender. Add a splash of water or broth to the pan. This keeps the dish moist and flavorful. For the best taste, reheat on the stove. Avoid the microwave if you can. It can make shrimp rubbery. For the Full Recipe, check the section above! {{image_4}} You can switch up the protein in this dish. Try using chicken or tofu instead of shrimp. Both options work great and have their own unique flavors. If you want to change the rice, consider using brown rice or quinoa. These grains add different textures and health benefits to your meal. Adding vegetables can boost nutrition and taste. Bell peppers and snap peas add color and crunch. You can also spice things up with curry powder or ginger. These spices bring warmth and depth to the dish, making each bite exciting. For a smoky flavor, try grilling the shrimp. This method adds a char that enhances the taste. You can also use a rice cooker for a simple and easy cooking method. The rice cooker takes the guesswork out of cooking rice, leaving you free to focus on the shrimp. Remember to check out the Full Recipe for more details on how to make this dish! You can store leftover garlic shrimp and rice in the fridge. Keep it in an airtight container. The dish stays fresh for up to three days. If you want to keep it longer, freeze it. Use a freezer-safe bag or container. Label it with the date. It can last up to three months in the freezer. To reheat your meal, the best method is using a skillet. Heat it on low to medium heat. Add a splash of water or broth to keep it moist. Stir gently to warm everything evenly. You can also use the microwave. Place the dish in a microwave-safe bowl. Add a few drops of water. Cover it with a lid or damp paper towel. Heat in short bursts, stirring in between. To avoid rubbery shrimp, do not overheat. Shrimp cooks fast, so keep an eye on it. If it gets too hot, it will toughen up. Aim for just warm, not hot. Enjoy your delicious meal again without losing flavor! Cooking garlic shrimp and rice takes about 30 minutes in total. You will spend 10 minutes prepping and 20 minutes cooking. First, rinse the rice and prepare the shrimp. Then, cook the rice for around 15-18 minutes while you sauté the shrimp. This quick meal is perfect for busy days. Yes, you can use frozen shrimp. Just make sure to thaw them before cooking. You can place them in cold water for about 15-20 minutes. Once they are thawed, peel and devein them if needed. This will save you time but still give you great flavor. There are many options you can serve with garlic shrimp and rice. Some great side dishes include: - Steamed vegetables (like broccoli or green beans) - A fresh salad with lemon dressing - Garlic bread for extra flavor - A chilled white wine or sparkling water to drink These choices will complement your meal well. This recipe is great for meal prep. You can cook the shrimp and rice in advance and store them separately in airtight containers. They will last in the fridge for up to three days. Just reheat the shrimp and rice in a pan or microwave before serving. This makes it easy to enjoy a tasty meal all week long! This blog post covered the key ingredients and steps for making garlic shrimp and rice. You learned how to achieve tender shrimp, perfectly fluffy rice, and creative variations. Meal prep tips and storage advice ensure you can savor this dish later. Always remember, cooking should be both fun and delicious. Enjoy experimenting with flavors and ingredients. Your kitchen is a place to create, so dive in and cook with confidence!$

Garlic Shrimp and Rice

Savor the delicious flavors of Garlic Shrimp & Coconut Rice Delight with this easy recipe! Juicy shrimp cooked in garlic and red pepper flakes are perfectly paired with creamy coconut rice, creating a meal that's both hearty and refreshing. Get ready to impress your family and friends at dinner! Click through to explore step-by-step instructions and presentation tips that make this dish a showstopper on your table.

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Ingredients

1 lb shrimp (peeled and deveined)

1 cup jasmine rice

1 1/2 cups coconut milk

4 cloves garlic (minced)

1 tablespoon olive oil

1 tablespoon butter

1/2 teaspoon red pepper flakes

Salt and pepper to taste

Fresh cilantro leaves (for garnish)

Lime wedges (for serving)

Instructions

Start by rinsing the jasmine rice under cold water. Continue to rinse until the water runs clear to remove excess starch, then drain thoroughly.

In a medium saucepan, combine the rinsed rice with the 1 1/2 cups of coconut milk. Place the saucepan over medium heat and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low. Cover the saucepan with a lid and let it simmer for about 15-18 minutes, until the rice is tender and the coconut milk has been completely absorbed.

While the rice is cooking, prepare the garlic shrimp. In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts and begins to bubble.

Add the minced garlic and red pepper flakes to the skillet. Sauté for approximately 1 minute until the garlic is fragrant, ensuring you watch it closely to avoid burning.

Add the peeled and deveined shrimp to the skillet. Cook the shrimp for 3-4 minutes until they turn pink and opaque, stirring occasionally. Season generously with salt and pepper to taste.

Once cooked, remove the skillet from heat and set it aside to retain the flavorful juices.

Fluff the coconut rice with a fork to separate the grains, then divide the rice among serving plates.

Generously top each serving of rice with the sautéed garlic shrimp. Pour any remaining sauce from the skillet over the shrimp for added flavor.

For a vibrant finish, garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra zesty kick.

Prep Time: 10 min | Total Time: 30 min | Servings: 4

- Presentation Tips: To enhance the visual appeal, consider serving the dish in a coconut shell or a deep bowl, allowing the colors and textures to shine through.