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baked shrimp coconut rice

Baked Shrimp coconut rice

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people

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.