Lime Shrimp with Coconut Rice


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Unsalted butter, 5 tablespoons ( oz/ 75 g)
  • Long-grain white rice, 1 cup (7 oz/220 g)
  • Unsweetened coconut milk, 1 cup (8 fl oz/250 ml)
  • Lime, 1
  • Garlic, 6 cloves, minced
  • Large shrimp (prawns), 1 lb (500 g) total weight, peeled and deveined
  • Green (spring) onions, 8, white and pale green parts, thinly sliced
  • Fresh cilantro (fresh coriander), ¼ cup ( oz/10 g) minced


  • Cook the rice

    In a saucepan over medium heat, melt 1 tablespoon of the butter. Add the rice and cook, stirring constantly, until the grains are well coated, about 1 minute. Stir in 1 cup (8 fl oz/250 ml) water and the coconut milk and bring to a boil. Reduce the heat to low, cover, and cook until the liquid is absorbed and the rice is tender, about 20 minutes.

  • Cook the shrimp

    Meanwhile, grate 1 teaspoon zest and squeeze 2 tablespoons juice from the lime. About 5 minutes before the rice is ready, in a large frying pan over medium heat, melt the remaining 4 tablespoons (2 oz/60 g) butter. Add the garlic and lime zest and juice and stir until the mixture is bubbly. Add the shrimp and onions and sauté until the shrimp are just opaque throughout, about 3 minutes. Stir in half of the cilantro.

  • Finish the rice

    Fluff the rice with a fork and gently stir in the remaining cilantro. Arrange the rice and shrimp on plates and serve.