Ingredients for Cajun Shrimp Over Coconut Rice
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- Skewers
- 2 tablespoons butter
- Scallion
- Garlic Cloves
- 1 tablespoon grated ginger
- Jasmine Rice
- Fresh Lemon Juice
- Fresh Lime Juice
- 1 3/4 cups vegetable broth
- Salt And Pepper
- 1/2 cup coconut milk
- Coconut Flakes
- Mango Peach Salsa
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How to Make Cajun Shrimp Over Coconut Rice
- Preheat oven to 350°F (175°C) and preheat broiler to high.
- **For the Coconut Rice:** Melt 2 tablespoons of butter in an oven-safe Dutch oven over medium heat.
- Add 2 chopped scallions, 2 minced cloves of garlic, and 1 tablespoon of grated ginger. Cook until softened, about 2-3 minutes.
- Add 1 cup of long-grain rice and stir for 1 minute.
- Stir in 1/4 cup lemon juice, 2 tablespoons lime juice, 1 3/4 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
- Cover the Dutch oven and bake in the preheated oven for 20 minutes.
- Remove from oven, lift the lid, and let it rest for 10 minutes.
- Fluff the rice with a fork. Stir in 1/2 cup of coconut milk and 1/4 cup of shredded coconut.
- Cook over low heat until warmed through, about 2-3 minutes.
- **For the Cajun Shrimp:** In a bowl, toss 1 pound of shrimp with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning.
- Thread 3 shrimp onto each skewer (approximately 6-8 skewers depending on size).
- Broil shrimp for 2 minutes per side, or until pink and cooked through.
- Serve the Cajun shrimp over the coconut rice, garnished generously with mango peach salsa (recipe #53388).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
21g
Fat
113g
Carbs
16g
