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Grilled jumbo tiger shrimp and coconut rice

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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 achieve it.

The ingredients needed to cook Grilled jumbo tiger shrimp and coconut rice:
  1. Provide 1-2 lbs jumbo tiger shrimp cleaned, deveined and butterflied
  2. You need 1⁄4 cup oil, I used olive
  3. Use to taste Plenty of salt and pepper
  4. Get 4 large cloves garlic, crushed
  5. Prepare Dash cayenne pepper
  6. Get 1 1⁄2 cups jasmine rice
  7. Get 1 teaspoon salt
  8. Provide 2 tablespoons butter
  9. Prepare 3 cups cold water
  10. You need 1⁄4 cup cream of coconut
Steps to make Grilled jumbo tiger shrimp and coconut rice:
  1. Combine first 5 ingredients in a bowl. Cover and let it sit in the fridge for a bit, about 30 minutes.
  2. 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.
  3. 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.
  4. 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.

The Best Tiger Shrimp Recipes on Yummly We grill jumbo shrimp over a hot fire until lightly charred, and then serve the seafood over a refreshingly dressed, mango-studded, coconut rice salad. We boil the rice in plenty of salted water until tender and then dry it on a dish towel so it can absorb more of the potent dressing. Regardless of your locale, this version of coconut rice with yogurt is a sublime accompaniment to grilled shrimp. You might think of coconut rice as traditionally Asian, but it's enjoyed in South America and the Caribbean too.

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