Hawaiian garlic shrimp with coconut rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hawaiian garlic shrimp with coconut rice

Family-Friendly, Gluten-Free, Soy-Free

2 Servings, 650 Calories/Serving

20 Minutes

Inspired by a locals’ favorite food truck on Oahu’s North Shore, this 20-minute garlic shrimp dish has been described as “garlic heaven” on more than one occasion.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup short-grain white rice
  • ½ cup coconut milk
  • 1 tablespoon coconut sugar
  • 2 tablespoons shredded coconut
  • 2 to 4 cloves organic peeled fresh garlic
  • 1 organic lemon
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 teaspoon sweet paprika
  • 2 tablespoons unsalted butter

Nutrition per serving

Calories: 650, Protein: 23g (46% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 20g (100% DV), Cholesterol: 185mg (62% DV), Sodium: 180mg (8% DV), Carbohydrates: 79g (26% DV), Total Sugars: 6g, Added Sugars: 3g (6% DV).
Contains: Milk, Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice, coconut milk, coconut sugar, and ¾ cup [1¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.

2

Toast the coconut

In a dry large frying pan over medium heat, toast the shredded coconut, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Wipe the pan clean. When the rice is done, stir in the toasted coconut.

3

Prep the remaining ingredients; cook the shellfish

  • Finely chop, press, or grate the garlic.
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
For the shrimp or jumbo shrimp:
  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and the paprika.
In the same pan used for the coconut, warm the butter over medium-high heat until hot but not smoking. Add the garlic and shrimp and cook, stirring occasionally, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Remove from the heat and stir in the lemon juice.

For the scallops:
  • Pat the scallops dry with a paper towel; season generously with salt and pepper and the paprika.
In the same pan used for the coconut, warm the butter over medium-high heat until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn, add the garlic, and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Remove from the heat and stir in the lemon juice.

Serve

Transfer the coconut rice to individual bowls, top with the shellfish, and serve with the lemon wedges.
Kids Can!
  • Rinse the rice.
  • Combine the ingredients for the rice in a sauce pot.
  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Time the shellfish.