Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, grilled jumbo tiger shrimp and coconut rice. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Grilled jumbo tiger shrimp and coconut rice is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Grilled jumbo tiger shrimp and coconut rice is something which I’ve loved my entire life. They are nice and they look fantastic.

Great recipe for Grilled jumbo tiger shrimp and coconut rice. My Mom's Best Ever Coconut Cake is a decadent poke cake topped with whipped cream and coconut. • Coconut Rice (see recipe). Peel and devein shrimp, but leave tail ends on.

To begin with this recipe, we must prepare a few components. You can cook grilled jumbo tiger shrimp and coconut rice using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Grilled jumbo tiger shrimp and coconut rice:

1. Prepare 1-2 lbs jumbo tiger shrimp cleaned, deveined and butterflied
2. Take 1/4 cup oil, I used olive
3. Prepare to taste Plenty of salt and pepper
4. Make ready 4 large cloves garlic, crushed
5. Take Dash cayenne pepper
6. Make ready 1 1/2 cups jasmine rice
7. Prepare 1 teaspoon salt
8. Take 2 tablespoons butter
9. Prepare 3 cups cold water
10. Take 1/4 cup cream of coconut

We grill jumbo shrimp over a hot fire until lightly charred, and then serve the seafood over a refreshingly dressed, mango-studded, coconut rice salad. We boil the rice in plenty of salted water until tender and then dry it on a dish towel so it can absorb more of the potent dressing. These grilled shrimp kabobs are marinated in a combination of fish sauce, tamarind and soy sauce, and sweetened with just a touch of coconut sugar for the most incredible flavor. The intense savory flavor of the shrimp is perfect with mild sweetness of some coconut sticky rice.

Steps to make Grilled jumbo tiger shrimp and coconut rice:

1. Combine first 5 ingredients in a bowl. Cover and let it sit in the fridge for a bit, about 30 minutes.
2. In a 2 quart saucepan combine the rice, butter, salt and water. Bring to a boil. Boil for about a minute then turn heat back to low and cover. Let it cook like that for about 5-10 minutes. DO NOT STIR. Turn off heat and DO NOT LIFT THE LID. It'll finish steaming for another 10 minutes.
3. Cook the shrimp on a hot grill until JUST opaque, 2-4 minutes total depending on shrimp size. Over cooked shrimp makes for a rubbery texture. Yuk.
4. When the rice is done and all the water has steamed out, add the 1/4 cup of cream of coconut and a dash more salt and stir to combine. Serve with shrimp. We had sautéed vegetables from our garden on the side.

Tiger shrimp, larger than their cold-water cousins, cost a little more and take a little longer to cook because of their size. Tiger shrimp, prawn isolated on a white background, macro. Shrimps in a earthenware dish on a rustic woodem table. Jumbo prawns and grilled shrimp with rice and coconut. Shrimps on pan with fresh herbs and tomato sauce.

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