Ingredients
Scale
Before we dive into the cooking, I want to share my go-to ingredients for this recipe. Each one is like a cherished memory from our beach adventure—simple, yet essential.
- 2 cups jasmine rice
- 1 pound shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1/2 teaspoon red chili flakes
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Feel free to substitute chicken for the shrimp or use brown rice instead of jasmine if you prefer. Cooking, like our beach day, is all about making it work with what you have.
Instructions
Now, let’s get cooking! These steps are as easy as packing a beach bag—well, almost.
- Rinse the jasmine rice under cold water until the water runs clear. This helps achieve that fluffy rice texture.
- In a medium pot, combine the rice, coconut milk, and 1 cup of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
- While the rice is cooking, heat the olive oil in a large skillet over medium heat.
- Add the shrimp, turmeric, garlic powder, chili flakes, salt, and pepper. Cook for 3-4 minutes on each side until the shrimp are pink and cooked through.
- Squeeze lime juice over the shrimp and toss to coat. This step reminds me of the tangy lemonade we had on our beach day—refreshing and zesty.
- Fluff the rice with a fork and serve it with the shrimp on top. Garnish with fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: First Trip to the Beach, recipe, cooking, food
