Cham-churri Shrimp with Coconut Rice
This zesty twist on traditional cham-churri sauce adds a burst of flavor to succulent shrimp. Served over fragrant coconut rice, this dish is a mouthwatering fusion of Latin and Asian cuisine. The combination of tangy lime, fresh herbs, and creamy coconut creates a delightful balance of flavors that will leave your taste buds craving for more.
ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 cloves garlic, minced
- 1 small jalapeño pepper, seeded and minced
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- Salt and pepper, to taste
steps
- 1.
Cook jasmine rice according to package instructions, replacing half of the water with coconut milk for added flavor.
- 2.
In a small bowl, combine cilantro, mint, garlic, jalapeño, lime juice, soy sauce, honey, olive oil, salt, and pepper to make the cham-churri sauce. Mix well.
- 3.
Toss the shrimp in half of the cham-churri sauce until well coated. Allow to marinate for 15 minutes.
- 4.
Preheat grill or grill pan to medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and opaque.
- 5.
Serve the grilled shrimp over coconut rice and drizzle with the remaining cham-churri sauce.
- 6.
Garnish with extra cilantro and lime wedges, if desired.
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