Surinamese Coconut Rice with Shrimp

Ingredients

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 24g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the turmeric, ground cumin, and ground coriander to the saucepan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the rinsed jasmine rice to the saucepan and stir to combine with the spices.
5. 5.
   Pour in the coconut milk and season with salt. Stir well to ensure the rice is evenly coated with the coconut milk.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   While the rice is cooking, heat a separate pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque.
8. 8.
   Once the rice is cooked, fluff it with a fork and gently fold in the cooked shrimp.
9. 9.
   Serve the Surinamese Coconut Rice with Shrimp garnished with fresh cilantro and accompanied by lime wedges.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Jasmine rice — Rinse the jasmine rice thoroughly to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of grated fresh ginger to the rice while cooking.
• If you prefer a spicier kick, sprinkle some chili flakes or drizzle hot sauce over the finished dish.
• Feel free to add vegetables such as bell peppers or peas to the rice for added color and nutrition.
• If you're not a fan of shrimp, you can substitute it with chicken or tofu for a different protein option.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent drying.

Serving advice

Serve the Surinamese Coconut Rice with Shrimp as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled fish or chicken for a complete meal.

Presentation advice

To enhance the presentation, mold the cooked rice into a small bowl before inverting it onto the plate. Garnish with a sprig of fresh cilantro and place a lime wedge on the side for an appealing touch.