{INSPIRATION} Grilled Cilantro Honey Lime Shrimps with Coconut Curry rice and Sautéed Broccoli

This meal brings me back to my days working as a private chef at an online marketing firm. It was hands down the most loved rice side dish I've ever made my staff! I came across this recipe on a HIIT Facebook group and obviously jazzed it up over the years! 

Check out the original recipe and add your own flare! I love sautéing some chopped onions in olive oil before adding the spices! It brings out the lovely aromatics and makes the rice extra special! 

TRCW recipe:

1 small onion, finely chopped

2 tsp curry powder

dash of ground cardamom

dash of turmeric

3/4 cup canned coconut milk

1 cup water

1 cup of jasmine rice, rinsed well and drained

1-2 tsp salt to taste

Saute chopped onions in olive oil till translucent. Add spices and allow them to heat through till fragrant. Add the salt, water and coconut milk and bring to a light boil. Be very careful not to let this boil over, as the coconut milk can actually start a fire! Trust me, I KNOW! When your liquid starts to boil, taste the coconut mixture. It should be just a smidgen saltier than usual. (Once you cook the rice in it, the salt will even out). Add the rice, and lower heat to a low-med. Cover and let cook for 15-20mins. Too high a heat may burn the bottom of your pot, so keep it low-ish. Some crust/colour is nice though, so feel free to adjust your cooking without burning!

The cilantro sauce pairs exceptionally well with just about anything! Originally made with fresh salmon fillets, I made it this time with some 16/20 shrimps I had in the freezer. You can marinate the shrimps in the sauce for 10-15mins before grilling, and ALWAYS serve extra on the side to eat with the rice!

Cilantro sauce:

1 bunch of cilantro
1 bunch of green onions
3 garlic cloves

Buzz these 3 ingredients in a food processor.

Zest 2-3 limes plus add their juice.

Drizzle about 1/2 cup of honey, and add more to taste.

I hope you give these recipes a try! 

{cook.love.enjoy}