Cilantro Shrimp and Coconut Rice

Dinner doesn’t have to be complicated to be delicious. In under 15 minutes, you can have this healthy and flavorful meal on the table and ready to go!


  • 1 lb peeled and deveined shrimp, tails off
  • 2 cups instant brown rice
  • 1/2 green bell pepper, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons olive oil
  • 1 Tablespoon Blackened seasoning
  • 1 cup plus 1 Tablespoon reduced fat coconut milk
  • 1 cup water
  • 1/4 cup plus 1 Tablespoon chopped fresh cilantro


  1. Season shrimp with Blackened seasoning, stirring well to combine. Set aside.
  2. In large pot, saute green pepper and garlic in 1 teaspoon olive oil. Cook for 2-3 minutes, stirring occasionally.
  3. Pour 1 cup coconut milk and water into sautéed peppers, bring to boil. Add in rice, reduce heat to low, and cover. Cook, stirring occasionally, for ten minutes. Stir in 1 Tablespoon cilantro.
  4. Meanwhile, in large saute pan, heat remaining 1 teaspoon olive oil. Add shrimp and remaining 1 Tablespoon coconut milk into pan in single layer. Cook over medium-high heat for 2-3 minutes, flip, and cook an additional 2 minutes. Top with 1/4 cup cilantro, and stir well to combine.
  5. Serve shrimp over rice and along side vegetable of your choice.

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