Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

  • Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa
  • Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa
  • Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa
  • Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa
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Posted on July 24, 2014
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Have you guys been grilling up a storm lately? I certainly have. All kinds of meat, vegetables and fruit have been making a steady rotation on my grill this month. Because everything tastes better on the grill. With the added bonus that my house doesn’t get as hot, so I stay less cranky. Cranky Liz = no good.

By the way, I have the tiniest grill ever made. It’s one of those little patio grills. Frankly, it’s adorable and it works well. But I’m totally envious of people with BIG grills. But I can’t be trusted with that much fire.

So let’s talk about this recipe. It’s easily the best thing I’ve made this month. Now that’s a BOLD statement. I like bold statements. None of this wishy-washy crap.

I love every aspect of this dish. The grilled shrimp have a generous amount of heat and tons of flavor. The peach salsa is sweet and fresh, making it the perfect accompaniment to the spicy shrimp. But if I had to pick MY favorite part of this dish, I’d say it’s the coconut-lime rice. It’s seriously the best rice in the world (= bold). It’s so creamy and dreamy and tropical. I never want to cook rice in plain water again. And you won’t either after you taste this.

Cheers,

Liz

One year ago: Blackberry Sauce

Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

Serves 4 (6 shrimp/person)

Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

Ingredients

  • For the Coconut-Lime Rice
  • 1 (14 ounce) can light coconut milk
  • 1/4 cup water
  • 1/8 tsp. salt
  • 1 tablespoon coconut oil or extra-virgin olive oil
  • 1 cup basmati or jasmine rice
  • Zest and juice of 1 lime

  • For the Peach Salsa
  • 2 peaches, pitted and diced
  • 1/2 small red onion, diced
  • 1 tablespoon (or less) finely diced jalapeño
  • 1/4 cup cilantro, roughly chopped
  • 1 tsp. sugar
  • Zest and juice of 1 lime

  • For the Spicy Shrimp
  • 24 large raw shrimp, peeled and deveined (I like tail-on)
  • 4 tablespoons extra-virgin olive oil, divided
  • Zest and juice of 2 limes
  • 1/2 jalapeno, finely diced
  • 1/4 cup cilantro, roughly chopped
  • 1/2 tsp. salt

Instructions

  1. Make the coconut-lime rice. In a medium saucepan bring the coconut milk, water, salt and oil to a low boil. Stir in the rice and turn the heat down to low. Cover and simmer for 15 minutes. I find that I have to keep the heat a bit lower than I normally would if I was making rice in water or broth (coconut milk has a greater tendency to over boil or scorch on the bottom). Turn off the heat, keep the lid on and let the rice sit 5-7 minutes. Then remove the lid and fluff with a fork. Gently stir in the lime juice and zest. Cover to keep warm while you prepare the other ingredients.
  2. Make the peach salsa. Combine all of the ingredient in a small bowl. Cover and refrigerate until you’re ready to use it.
  3. Grill the spicy shrimp. Turn your grill to high. Rinse the shrimp under cold water and then toss them in a bowl with 2 tablespoons of the olive oil. In a separate bowl, combine the remaining olive oil, lime zest and juice, diced jalapeño, cilantro and salt. Place the shrimp on your pre-heated grill and grill for about 2 minutes, flipping once during this time. The shrimp are cooked when they turn from translucent to white and their tails curl in slightly. Remove the shrimp from the grill and toss gently in the lime/jalapeño/cilantro mixture.
  4. Serve the grilled shrimp on a bed of the coconut-lime rice and top with some of the peach salsa.
http://www.floatingkitchen.net/spicy-grilled-shrimp-with-coconut-lime-rice-and-peach-salsa/
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14 Comments


  • This shrimp looks amazing, Liz! Especially that peach salsa, sounds like it pairs perfectly with this dish!

    Reply

    • Thanks, Gayle! I hope you try it out!


  • Ohhh peach salsa! I like the sounds of that. The peaches are so fresh right now. Such a delicious looking recipe you have here. Yum!

    Reply

    • Thanks Allison! I’m really digging fruit salsa’s with grilled meats and seafood this year. They pair so well together!


  • Liz, this looks absolutely amazing! I can’t wait to try this.

    Reply

    • Thanks Connie! It is super flavorful. I love it! I hope you try it!


  • This looks so delicious!! Its a perfect meal for summers!

    Reply

    • Thanks Ami!!


  • This looks pretty darn good. You’ve added some delicious flavors here, especially the touch of peach and coconut!

    Reply

    • Thanks Nik! I love the tropical-ness of this dish that comes from the coconut and the fresh fruit. Perfect for summer!


  • I’ve made this twice already and it’s such a hit! The second time I made it was this past weekend at the family BBQ and everyone loved it. Family members kept complimenting my cooking and I’m only a novice cook. The peach salsa was the first dish to go. Keep up the great recipes!

    Reply

    • That is such great news Arlene! Thank you so much for sharing that with me. Made my day :-).


  • Thank you for this amazing recipe, I know what to cook for dinner tonight. love it.

    Reply

    • You are VERY welcome! I hope you enjoy it!

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