The shrimp can either be peeled and deveined with the tails left on, or for more flavor, you can leave the shells on (but with veins removed).
- 1 1/2 cups long grain white rice
- 1 pound (about 20 large) jumbo shrimp (see Recipe Note)
- 6 large garlic cloves
- 1 1/2 cup of water
- 1 jalapeno pepper, seeded, ribs removed, julienned
- Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced)
- 1 tablespoon olive oil
- 2 small cans (5.6 ounces) coconut milk
- 1/2 to 1 teaspoon of red chili powder or red chili sauce (to taste)
- Cilantro for garnish (optional)
1 Cook the rice: Cook the rice with 1/4 to 1/2 teaspoon of salt according to package instructions, or using our boiled rice method.
While the rice cooks, continue with the recipe.
2 Marinate the shrimp: Pulse garlic, water, and 1/2 teaspoon salt in a blender, just a few pulses, so you can still see chunks of garlic. Pour over shrimp to marinate. Marinate for 10 minutes.
3 Strain and season the shrimp: Strain the water from the shrimp and garlic mixture. Add the lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt to the shrimp mixture.
4 Cook the shrimp: Heat 1 tablespoon olive oil in high heat in large sauté pan. Add shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.
5 Make the coconut rice: When the rice is done cooking, transfer it to a large bowl. Mix in the second can of coconut milk to the cooked rice. Taste and add additional salt if needed to season.
6 Serve: Serve shrimp on rice. Garnish with chopped fresh cilantro (optional).