Coconut Lime Shrimp and Rice
If you’re looking for a quick weeknight meal that’s tasty and a little out of the ordinary, look no further than Coconut Lime Shrimp and Rice! This recipe includes asparagus, but feel free to add peas, green beans, or another veggie of your choice. Member’s Mark™ Organic Ginger lends a zippy taste, while fresh lime juice balances it out. You will absolutely love this combination!
What is Coconut Milk?
This recipe uses coconut milk, which is definitely tasty, but much different from regular cow’s milk. If you’re unfamiliar with coconut milk, let us tell you all about it!
Coconut milk is a creamy, white liquid made by blending the grated flesh of mature coconuts with water and then straining it. It has a rich, mildly sweet, nutty flavor and is commonly used in cooking, especially in Southeast Asian, Caribbean, and Indian cuisines.
Types of Coconut Milk:
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Canned Coconut Milk – Thick and rich, used in curries, soups, and desserts.
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Light Coconut Milk – Thinner, with less fat, often made by diluting regular coconut milk.
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Carton Coconut Milk – Found in the dairy alternative section; lighter and made for drinking or pouring over cereal.
Uses:
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In savory dishes like Thai curries and soups
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In desserts like rice pudding or coconut ice cream
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As a dairy substitute in smoothies, coffee, and baking
Coconut milk is different from coconut water (the clear liquid inside a young coconut) and cream of coconut (a sweetened version used in cocktails and desserts).
Want to Try Another Veggie Besides Asparagus? Here’s some options!
Fresh and Crunchy (Raw or Lightly Cooked)
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Cucumber – cool, crisp contrast
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Shredded carrots – slightly sweet and crunchy
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Red bell pepper – adds color and a sweet crunch
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Snap peas – fresh, crisp texture
Lightly Sautéed or Roasted
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Zucchini – mild and tender
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Broccolini – slightly bitter contrast to the sweet coconut
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Green beans – crisp and clean flavor
Tropical-Inspired or Lightly Pickled
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Pineapple or mango salsa – not a veg, but great fruity-acidic balance
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Pickled red onions or radishes – tangy to cut the richness
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Napa cabbage slaw with lime and cilantro – fresh, crunchy, and zesty
Coconut Lime Shrimp and Rice
Ingredients
- 2 cups Jasmine rice cooked to package instructions
- 2 cups Asparagus cut into 1" pieces
- 2 tbsp Member's Mark™ Extra Virgin Olive Oil
- 1 12 oz can Coconut milk shaken well
- ¼ tsp Member's Mark™ Organic Ground Ginger
- 2 tbsp Fresh lime juice
- 2 lb Large shrimp peeled and deveined
Instructions
- Cook jasmine rice according to package instructions.
- In a large skillet on medium-high heat, add Member's Mark™ Extra Virgin Olive Oil and heat for 30 seconds. Add asparagus to the skillet and cook for one minute.
- Add coconut milk, Member's Mark™ Organic Ground Ginger, lime juice, and shrimp to the skillet. Cook for 5 minutes or until the shrimp has turned orange.
- Add cooked and drained rice to the skillet. Stir until combined, and serve!