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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups basmati rice |
1 tablespoon unsalted butter |
1 clove garlic, finely chopped |
1/4 teaspoon crushed red pepper |
12 ounces medium shrimp, peeled and deveined |
1 cup canned low-sodium chicken broth |
1 cup canned coconut milk (shake before opening) |
1/4 cup fresh lime juice (from about 3 limes) |
1/2 teaspoon salt |
1/4 cup finely chopped fresh cilantro |
Directions:
1. Rinse and drain rice several times in cold water to remove excess starch. Melt butter in a large saucepan over medium-high heat. Add garlic, crushed red pepper and shrimp and sauté until shrimp is cooked through, 3 to 4 minutes total. Transfer shrimp mixture to a plate and cover with foil to keep warm.
2. Add rice to saucepan and cook, stirring, until fragrant and lightly toasted, about 3 minutes. Stir in broth, coconut milk, lime juice and salt, and bring to a boil over high heat. Reduce heat to low, cover pan and cook until rice is tender, 15 minutes. Stir in cilantro, and serve topped with shrimp.
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