August 26, 2024

Spicy Grilled Shrimp with Coconut Rice and Peach Salsa

This post was originally published here on July 24, 2015. I’ve updated the photographs and text to better showcase this delicious (and easy!) Summer dinner.

In this week’s installment of “it’s still Summer”, I bring you this Spicy Grilled Shrimp with Coconut Rice and Peach Salsa! AKA the ultimate Summer dinner!

This recipe has three separate parts: the tropical coconut rice, the fresh and fruity peach salsa and the spicy grilled shrimp. I know the ingredient list and the recipe instructions might look long at first glance. But I promise you that all the parts are relatively quick and easy. And many of the ingredients are used in more than one part of this recipe, so the list isn’t really that long once you break it down. For example, you’ll half a jalapeño pepper for the salsa and the other half for the shrimp marinade. And so on.

For the peach salsa, you’ll need peaches, red onion, jalapeño pepper, cilantro, lime, sugar and salt. Simply stir all the ingredients together and then place the bowl in your refrigerator to chill the salsa while you prepare the rest of the recipe. The peach salsa compliments the flavors of the creamy coconut rice and spicy grilled shrimp so well. But it’s also great on its own as a snack with tortilla chips. If I have any leftover (that’s a big IF!), that’s what I love to do with it.

One of the greatest virtues about shrimp is how fast it is to prepare and cook. A quick 15-minute marinade is all you need to add some great flavor (here we’re using lime, jalapeño pepper, cilantro, sugar and salt). And it cooks in 5 minutes or less on the grill. I like to keep the tails on because I think it’s cute. And having to eat around the tails doesn’t bother me. But you can certainly pull them off before marinating the shrimp, if you prefer. I know people have strong opinions on this one!

The coconut rice is probably my favorite part of this recipe. Coconut rice is made by replacing most of the water you would normally use to cook the rice in with a can of lite coconut milk. This adds an incredible richness and creaminess to the rice. And it makes the whole recipe feel tropical and Summery! But it’s also the only part of this recipe that can be a bit tricky. I find it takes more finesse/adjustment to maintain the rice at a proper simmer when it’s cooked in coconut milk, as the coconut milk has a greater tendency to overheat. So just be aware that you’ll need to keep an eye on things and will likely have to adjust the temperature throughout the cooking time.

Cheers,

Liz

Get the Recipe:

Spicy Grilled Shrimp with Coconut Rice and Peach Salsa

At a Glance:

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients

For the Peach Salsa:

• 2 peaches, pitted and diced
• 1/2 small red onion, diced
• 1/2 jalapeño pepper, minced
• 1/4 cup fresh cilantro, roughly chopped
• 1 tsp. granulated sugar
• 1/2 tsp. salt
• Juice and zest of 1 lime

For the Coconut Rice:

• 1 (14-ounce) can lite coconut milk
• Water
• 1 tablespoon coconut oil or extra-virgin olive oil
• Pinch of salt
• 1 1/4 cups white rice
• Zest from 1 lime

For the Shrimp:

• 24 large or extra-large shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil
• Juice and zest of 1 lime
• 1/2 jalapeño pepper, minced
• 1/4 cup fresh cilantro, roughly chopped
• 1/2 tsp. granulated sugar
• 1/2 tsp. salt

Instructions

1. Make the salsa. Add all the ingredients for the peach salsa to a medium bowl and stir to combine. Cover and refrigerate until you’re ready to use it. 
2. Make the rice. Pour the coconut milk into a large measuring cup and then add enough water to bring the liquid volume up to 2 1/2 cups. Add this to a heavy bottom saucepan along with the oil and salt. Cover and bring to a low boil. Then stir in the rice, cover, and turn the heat down to maintain a simmer. The coconut milk will have a greater tendency to over simmer, so I typically keep the heat lower than I would for regular rice. Cook for 20-25 minutes, or until most of the liquid has absorbed. Turn off the heat and let the rice sit, covered, for 5-7 minutes. Then add the lime zest and fluff the rice with a fork. Cover to keep warm. 
3. While the rice cooks, prepare the shrimp. Rinse the shrimp under cold water and drain. Place them in a clean bowl and set aside. In a small bowl, whisk together the olive oil, lime juice and zest, jalapeño pepper, cilantro, sugar and salt. Then pour this over the shrimp and toss gently to coat. Transfer the shrimp to your refrigerator for 15 minutes to marinate.
4. Meanwhile, pre-heat your grill to medium-high.
5. Add the shrimp to your pre-heated grill, discarding any of the marinade left behind in the bowl. Cook the shrimp for about 2 minutes. Then flip them over and cook them for an additional 2 minutes on the second side, or until they are fully cooked. The shrimp are cooked when they turn from translucent to opaque and have some pink/red accents. Remove the shrimp from your grill and place them in a clean bowl. Cover to keep warm.
6. To serve, divide the rice and shrimp between bowls. Top with some of the peach salsa. Enjoy immediately.