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Test Kitchen Approved

Coconut Shrimp and Rice

DinnerStove-TopGastro-Pub

Time: 25 minutes

Yield: 4 servings

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About

Some dinners transport you to faraway places. In the delicious case of Coconut Shrimp and Rice, this meal whisks you away to a tropical beach at sunset, the perfect winter retreat. The tropical, creamy flavor of the coconut blends with the natural sweetness of the shrimp, all atop a bed of fresh rice. Sit back, relax, and let the waves of flavor wash over you.

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Ingredients

  • 1 cup white rice
  • 1 tablespoon vegetable oil
  • 4 scallions, thinly sliced, light and dark green parts separated
  • 2 cloves garlic, finely chopped
  • 1 (1-inch) piece ginger, peeled and cut into thin matchsticks
  • 1 small bunch cilantro, stems separated and finely chopped
  • 1 red chili, seeded and thinly sliced
  • 1 (13.5-ounce) can light coconut milk
  • 6 ounces green beans, cut into thirds
  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons fresh lime juice
  • 2 teaspoons low-sodium soy sauce

Directions

Step 1 -Cook the rice according to the package directions.

Step 2 -Heat the oil in a large, deep skillet over medium heat.

Step 3 -Add the light green parts of the scallions and the garlic, ginger, cilantro stems, and half of the chili to the skillet, sautéing for 3 minutes.

Step 4 -Add the coconut milk and bring it to a simmer.

Step 5 -Add the green beans, cover, and simmer for 1 minute.

Step 6 -Add the shrimp and bring the mixture to a simmer.

Step 7 -Cover and cook until the shrimp are opaque throughout, about 3 minutes.

Step 8 -Remove the skillet from the heat.

Step 9 -Stir in the lime juice and soy sauce.

Step 10 -Serve the shrimp and vegetables over the rice, topped with the dark parts of the scallions as well as the cilantro leaves and the remaining half of the chili.

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