Baked Shrimp Coconut rice
Just what we need on a ” I don’t want to be in the kitchen for too long” day. A delicious bowl of rice. Bake, bake , bake. That’s the new thing in my house. You can bake anything and it locks in those wonderful flavors even better. The easiest, quickest and least involved cooking method for me once I get everything going.
This Flavorful rice dish is comfort food for lazy cold days. The aroma the moment that skillet comes out of your oven will usher everyone to the dinner table in no time. It’s also the perfect party food not only because of its simplicity but it will also save you a burner.
Coconut and shrimp! Is there a better pair? They work so great together. You can use seafood broth in place of water. My decision to keep the shrimp shells really helped strengthen the shrimp essence even more. After peeling , they were thoroughly rinsed and added together with the shrimp when cooking.
Like most of my recipes, there is always room for substitutes. Vegan? Forget the shrimp, directions stay pretty much the same and you are good to go. You can use tofu or tempeh. Another great substitute could be chicken. Dice some boneless chicken thighs and throw them in place of the shrimp. You don’t have to remove the chicken before baking in this case.
Wanting dinner ready in under 45 minutes? Then this simple baked shrimp coconut rice is for you. It is a crowd pleaser and a keeper for sure. Adding this dish to your recipe collection will definitely serve you right.
Baked Shrimp coconut rice
Ingredients
- 2 cups jasmine rice
- 8 jumbo shrimp peeled and deveined (save shells)
- 1 13.6 oz Lite thai coconut milk
- 1 Tbsp Coconut oil
- 1/2 cup water
- 3/4 cup chopped onions
- 1 Tbsp miced garlic
- 1 small harbanero grated (or minced) Best Grated when frozen
- 1 Tsp grated ginger
- 1/2 Tsp thyme
- 1 cup Chopped scallions
- 1 Tbsp spanish paprika
Instructions
- Put rice in a bowl or pot. Boil water and pour over rice. Using a wooden spoon, stir to scatter all the clumps. Pour out the starchy water and repeat two more times. Let rice sit in water for 3 minutes during the final rinse. Set aside
- Heat coconut oil in a medium to large cast iron skillet. Saute onions for about 2 minutes, then add in 3/4 cup scallions , ginger and garlic. Stir and cook for another 2-3 minutes.
- Add in shrimp, shrimp shells and grated harbanero. Season with salt, stir well and cook for about 2- 3 minutes. Add in coconut milk, paprika, thyme, shrimp bouillon and continue to cook for 5 minutes.
- Remove shrimp, (keep shells) add in rice and 1/4 cup of water. Adjust seasoning (season a little over) Cover pan with foil and bake at 400 for 20 minutes or until all liquid is absorbed.
- Remove, let sit for 5 more minutes, add in remaining scallions, shrimp, fluff and enjoy.
You must be logged in to post a comment.