Coconut-lime shrimp with rice
Caribbean Stir Fry Easy
Shrimp in coconut milk with ginger, garlic, cilantro and lime, over rice. Creamy, bright and fragrant : a Caribbean bowl in about 25 minutes.
Dietary summary — not suitable for vegetarian, vegan
- Free fromGluten, Lactose, Alcohol, Pork
- Not suitable forVegetarian, Vegan
10 min
Preparation
15 min
Cooking
Ingredients
Garlic
2 clove(s)
Coriander
10 g
Rice
250 g
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Coconut milk
250 ml
Fresh ginger
10 g
Shrimp
Meat
500 g
Lime
2 piece(s)
Preparation steps
1
Cook the rice in salted water according to the package. Drain and set aside.
2
Mince the garlic and fresh ginger. Chop the cilantro. Juice the lime. Pat the shrimp dry.
3
Heat oil in a skillet over medium-high heat. Cook garlic and ginger 30 seconds.
4
Add the shrimp and sear 3 minutes until pink.
5
Pour in the coconut milk and lime juice. Reduce 4 minutes over medium heat until lightly saucy. Season with salt and pepper.
6
Serve over the rice and sprinkle with fresh cilantro.
Per serving
528 kcal
Calories
29 g
Protein
57 g
Carbs
21 g
Fat