July 24, 2017

Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

This post was originally published here on July 24, 2014. I’ve updated the photographs and text to better showcase this delicious (and easy!) Summer dinner.

Eeeek! You guys! I’m starting to have anxiety about the end of Summer.

I know, I know. It’s only mid-July. But last week my grocery store put out their Halloween candy and that kind of sent me into a feverish downward spiral. I literally just stood in the aisle staring at the rows of pumpkins and ghosts and felt an equal mix of extreme sadness and intense rage.

Cue anxiety attack.

Also, can we seriously talk about Halloween candy at the grocery store in July. WTF is wrong with everyone. Just NO! No, no, no, no, no, no, no…!!!

Ugh.

Anyways. Since eating always improves my mood, I went home and decided to whip up the ultimate Summer dinner: Spicy Grilled Shrimp with Coconut Lime Rice and Peach Salsa.

Fall: stand down. You’ve been warned.

This recipe has a couple separate parts that you need to prepare. But it’s so worth it. And all the steps are super easy. I promise.

The shrimp are spicy and crazy flavorful. And they take only a few minutes to cook up on the grill. And the fresh peach salsa is the perfect blend of savory and sweet notes. It’s great not only in this dish, but also on just about anything grilled: chicken, pork, salmon, etc. You can also put it on tacos. Or just scoop it straight onto some tortilla chips. You get the idea. Find a way to get this peach salsa into your body in any way possible.

But the coconut-lime rice might just be my favorite part about this whole recipe. Seriously. Making rice with canned coconut milk instead of water is a total game changer. It feels tropical and luxurious, but still easy. Just like how Summer should feel.

So tell me, how are YOU celebrating Summer these days? Give me some more ideas for my Summer bucket list. Because it’s not over yet, and I tend to make the most of it!

Cheers,

Liz

Get the Recipe:

Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

At a Glance:

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Print

Ingredients

For the Peach Salsa:

• 2 peaches, pitted and diced
• 1/2 small red onion, diced
• 1/2 jalapeño pepper, finely diced
• 1/4 cup cilantro, roughly chopped
• 1 tsp. sugar
• Zest and juice of 1 lime

For the 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 Spicy Shrimp:

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

Instructions

1. Combine all of the ingredients for the peach salsa in a small bowl. Cover and refrigerate until you’re ready to use it.
2. 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. The coconut milk has a greater tendency to over boil or scorch on the bottom, so keep the heat lower than you typically would for cooking rice in water/broth. After 15 minutes, turn off the heat and keep the lid on your saucepan and let the rice sit for 5-7 minutes. Then remove the lid and fluff the rice with a fork. Gently stir in the lime juice and zest. Cover to keep warm while you prepare the shrimp.
3. Pre-heat your grill to medium-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 2-3 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 them gently in the lime/jalapeño/cilantro mixture.
4. To serve, divide the coconut-lime rice between bowls. Top with the grilled shrimp and a spoonful of the peach salsa. Enjoy immediately.