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We hope you got insight from reading it, now let’s go back to grilled jumbo tiger shrimp and coconut rice recipe. You can cook grilled jumbo tiger shrimp and coconut rice using 10 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Grilled jumbo tiger shrimp and coconut rice:
- Take 1-2 lbs jumbo tiger shrimp cleaned, deveined and butterflied
- Prepare 1/4 cup oil, I used olive
- Provide to taste Plenty of salt and pepper
- Take 4 large cloves garlic, crushed
- Use Dash cayenne pepper
- Take 1 1/2 cups jasmine rice
- Get 1 teaspoon salt
- Provide 2 tablespoons butter
- You need 3 cups cold water
- Take 1/4 cup cream of coconut
Instructions to make Grilled jumbo tiger shrimp and coconut rice:
- Combine first 5 ingredients in a bowl. Cover and let it sit in the fridge for a bit, about 30 minutes.
- In a 2 quart saucepan combine the rice, butter, salt and water. Bring to a boil. Boil for about a minute then turn heat back to low and cover. Let it cook like that for about 5-10 minutes. DO NOT STIR. Turn off heat and DO NOT LIFT THE LID. It'll finish steaming for another 10 minutes.
- Cook the shrimp on a hot grill until JUST opaque, 2-4 minutes total depending on shrimp size. Over cooked shrimp makes for a rubbery texture. Yuk.
- When the rice is done and all the water has steamed out, add the 1/4 cup of cream of coconut and a dash more salt and stir to combine. Serve with shrimp. We had sautéed vegetables from our garden on the side.
Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. Grilled Jumbo shrimps topped with Panang curry sauce, served with sauteed vegetables and jasmine rice. Thai red curry, coconut milk, bell peppers, green chili, bamboo shoots, eggplants, and basil. The secret to grilling shrimp is to keep a close eye on them because they cook fast; the secret to flavorful shrimp is a delicious marinade.
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