If you didn’t know, we love shrimp. We love shrimp in salad, in tacos, and with tequila. When Brian and I were perusing through Ayesha Curry’s Full Plate and saw the lemony garlic shrimp, we were sold. We’re actually highlighting two different recipes from her book: Garlic Shrimp and Coconut Rice. A perfect pair!
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First, for the full recipe, you need to get Ayesha’s book. It will make a great addition to your cookbook stash. We’ve made a bunch of stuff so far, even multiple times. There’s some really great stuff in there. There are a few cocktails I’ve flagged to try…one day…
Coconut Rice
If you’re pairing the garlic shrimp with coconut rice, you’ll want to start the rice first and set aside. The rice will take about ten minutes and the shrimp will only take a few minutes. Brian’s made coconut rice one other time for a dish I can’t remember, ha. I’m not a huge fan of sweetened rice, but this was pretty good. The rice is what you’d expect: coconut milk, coconut flakes, rice, etc. But the twist in all this is the zest and juice from a lime. It really takes this from coconut rice to coconut rice.
Lemony Garlic Shrimp
The garlic shrimp only needs a few minutes. Whether you pair this with the rice or something else (like pasta or leafy greens), make the shrimp last. You may want to prep everything first, like mincing the garlic and chives, grating and juicing a lemon, and premeasuring the salt and pepper. It makes it a lot easier. While it’s a pretty basic recipe, it’s full of flavor. Frozen or fresh shrimp, as Ayesha notes, works either way.
This dish is easy to scale back for a single serving or for two!
