Frozen Shrimp Is the Key to Making This Easy Weeknight Recipe

Shrimp is one of the best things you can keep in the freezer. It’s delicious and easy to cook with just a bit of salt and pepper. And it tastes fantastic with just a bit more effort. Need proof? This bright, flavorful shrimp is made with garlic and lime, and served with rice cooked with a can of coconut milk, which takes less than a half hour to make.

The author recommends starting with peeled, deveined frozen shrimp. Shrimp defrost quickly in the refrigerator, but you can also run the frozen shrimp under cold water until they’re thawed. Just make sure to use cold water, not hot. The hot water could start to cook the edges of the shrimp while the centers are still frozen, leaving you with unevenly cooked shrimp.

You’ll want to make the coconut rice first, because the shrimp cook very quickly. Simmer jasmine rice in a mixture of coconut milk and water and the rice will soak up that rich, creamy flavor. If you’ve never made coconut rice this way before, it will likely become a staple of your weeknight repertoire. 

The shrimp cook in a light sauce of lime juice, garlic, green onions, and butter. It only takes a few minutes for the shrimp to cook through, and the sauce is so good you’ll want to pour it over the rice so you don’t lose a single drop. 

Get the Recipe: Garlic Lime Shrimp with Coconut Rice from Nourish and Fete

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