Hawaiian Garlic Shrimp with Coconut Rice

Succulent garlic shrimp inspired by North Shore food trucks, served with fluffy coconut rice and crisp steamed broccoli for a quick and flavorful meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Hawaiian
• Difficulty: Easy
• Cost: $5.14/serving

Dietary

• Egg-Free
• Nut-Free
• Pescatarian
• Low-Sugar

Tags

• sauté
• steam
• quick
• fresh
• savory
• comfort food

Ingredients

• 1 pound shrimp (large, peeled, deveined)
• 1 tablespoon olive oil
• 4 clove garlic (minced)
• 0.25 cup unsalted butter (melted)
• 2 tablespoon soy sauce
• 1 tablespoon lemon juice
• 0.5 teaspoon red pepper flakes
• 1 cup jasmine rice (uncooked)
• 13.5 fluid ounce light coconut milk
• 0.5 cup water
• 0.5 teaspoon salt
• 1 pound broccoli florets
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. First, prepare the coconut rice. In a medium saucepan, combine the jasmine rice, light coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice is cooking, prepare the shrimp. Pat the shrimp dry with paper towels. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
3. In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Do not burn the garlic.
4. Stir in the soy sauce and lemon juice. Return the cooked shrimp to the skillet and toss to coat evenly in the sauce. Cook for 1 more minute.
5. Steam the broccoli florets while the shrimp finishes cooking. Place the broccoli in a steamer basket over boiling water and steam for 5-7 minutes, until tender-crisp.
6. Fluff the coconut rice with a fork. Divide the coconut rice, garlic shrimp, and steamed broccoli among 4 plates. Garnish with chopped fresh cilantro, if desired, and serve immediately.

Notes

To ensure the shrimp remain tender, avoid overcooking them. They cook very quickly. You can adjust the red pepper flakes to your preferred spice level.

Nutrition (per serving)

• Calories: 461
• Protein: 21 g
• Carbohydrates: 48.4 g
• Fat: 21.1 g
• Fiber: 5.5 g
• Sodium: 1337 mg
• Saturated Fat: 12.7 g
• Sugar: 3.1 g
• Cholesterol: 155 mg