Coconut Shrimp Over Rice
Gina
ingredients
- 1/2 cup coconut milk
- 3 T. finely chopped red bell pepper
- 1 T. finely chopped cilantro
- 1 T. fresh lemon juice
- 1 t. sugar
- 1 1/2 Lbs. large shrimp (peeled and de-veined) - frozen shrimp are fine.
- 4 cups water
- 3 cups hot cooked rice
- 4 Lemon wedges
directions
- 1
Combine first 7 ingredients in large zip-top bag. Add shrimp, seal bag and marinate in refrigerator for 30 minuets, turning bag occasionally.
- 2
Saute shrimp mixture in a skillet at medium heat. Saute until shrimp and pepper are cooked.
- 3
Serve over rice with lemon wedges.
notes
This dish is even better reheated the next day. The coconut milk gives it a slightly sweet and creamy taste!
Source: Beth Devlin
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