Spicy Coconut Shrimp
We decided to use extra-large (26/30) shrimp for this recipe because we really like the way the larger shrimp look in the bowl--we're fans of dramatic presentation. And for even more drama, we decided to boost the heat in this dish by supplementing our tingly and well-rounded Caribbean Spice blend with an additional jolt of Crushed Habanero Chiles. If you're not a fan of heat, leave out the habaneros. Caribbean Spice will still give you a delicious, well-rounded flavor.
We made some truly breathtaking coconut rice for this dish that we think just may be the star of the show. Jasmine rice is the backdrop for coconut milk, lime juice, shallots, and even more coconut. This gave our rice the opportunity to lend a sweet and fragrant balance of flavors against the spicy shrimp. It's the kind of technique you could use again and again; it would be terrific with some Thai food, black beans, or grilled chicken skewers.
- Ingredients for shrimp:
- 1 Tablespoon Caribbean Spice
- 1 Tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon Lime Peel
- Optional - ½ teaspoon Crushed Habanero Chiles
- 1 pound shrimp, peeled and deveined
- Ingredients for rice:
- 1 cup jasmine rice
- 1 ½ cups coconut milk
- Juice of 1 lime
- ¼ cup Dried Shallots
- ¼ cup shredded coconut flakes
- ½ cup frozen peas, thawed
- ½ cup frozen corn, thawed
- Optional - fresh cilantro or thinly sliced scallions to garnish
- In a bowl, combine Caribbean Spice, olive oil, lime juice, zest, and Crushed Habanero Chiles if you're using them and mix well. Add cleaned shrimp. Set aside.
- In a medium-sized pot, combine rice, coconut milk, lime juice, Dried Shallots, and shredded coconut flakes. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 20 minutes.
- While rice is cooking, heat a skillet to medium-high. Add shrimp and its marinade and cook until the shrimp turns pink and opaque. Set aside.
- Add corn and peas to the rice and fluff with a fork.
- Plate rice, place shrimp on top, garnish with cilantro and/or scallions and serve. Drizzle any leftover pan juices from the shrimp over the top if desired.
