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Sautéed shrimp with lime & coconut rice

From the French magazine "Best of Gourmand"
Course Main Course
Prep Time 10 minutes
Cook Time 35 minutes
Servings 3


  • 12-15 large shrimp depending on size
  • 1 lime
  • 1 rosemary sprig
  • 1 sprig of lemon thyme
  • 2 cups vegetable broth
  • 1 1/2 cup of rice of choice I used Jasmine
  • 1/2 cup unsweetened coconut milk
  • 2 tbsp sunflower oil coconut oil would be good too, I think!
  • A few drops sesame oil
  • Salt & pepper


  • Rinse the rice. In a large pot, sauté the rice with 1 tbsp of oil, until translucent. Pour the broth over it, and cook over medium-low heat until the liquid is absorbed. Then add the coconut milk little by little, stirring constantly, until absorbed. (By then, rice should be tender. If not, add a tbsp or two of hot water or coconut milk, until rice is tender.) Add salt & pepper to taste, stir and cover to keep warm.
  • Wash and dry the lime, slice them. Wash and dry the herbs, and pick the leaves off the stems.
  • In a frying pan, heat the remaining sunflower oil and sesame oil. Add the shrimp, lime slices, rosemary and lemon thyme leaves, and cook over high heat, stirring often, about 5 minutes.
  • Sprinkle with salt & pepper.
  • Serve immediately, over the coconut rice.


Age for babies: 12 months and up