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4017 Preston Rd #530, Plano, TX
Phone 972-473-2722

Fresh From The Sea

Shrimp Bowl Recipe of the Week

Rick Oruch - Wednesday, May 08, 2019

Coconut Lime Shrimp Bowls


Ingredients:

1 13.6oz can coconut milk

½ cup chopped pineapple

4 think pineapple rings, cut into wedges

6 Tbsp. lime juice

2 cloves garlic

Kosher salt and freshly ground black pepper

1½ lb. medium shrimp, peeled with the tail on

2 c jasmine rice

¼ cup canola oil, divided

¼ cup packed cilantro, chopped

2 cups shredded red cabbage

Instructions:

  1. In a blender, blend coconut milk until smooth.  Remove 1¼ cups coconut milk and pour into a small pot and set aside.
  2. To the remaining ½ cup coconut milk in blender, add chopped pineapple, 3 Tbsp. lime juice, garlic, 1 tsp. salt and ¼ tsp. pepper.  Blend until smooth.  Pour into a large bowl and toss shrimp with marinade. Cover and chill.
  3. Meanwhile to the pot with coconut milk over medium heat, add rice, 1¼ cups water and 1 tsp salt.  Bring to boil then reduce heat to low and simmer until rice is tender, 20 minutes.  Remove from heat and keep warm.
  4. In a large skillet over medium-high heat, heat 2 Tbsp. oil.  Drain shrimp and discard marinade.  Add shrimp to skillet and season with salt and pepper.  Cook, tossing occasionally until just cooked through, about 5 minutes.  Remove from heat and stir in cilantro.
  5. In a medium bowl, toss cabbage with remaining 3 Tbsp. lime juice, remaining w Tbsp. oil and salt and pepper.
  6. Serve shrimp over rice with pineapple, cabbage and lime wedges.

Yield:  4 servings





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