By: Allyson Meyler of Reclaiming Yesterday

Lime and mint make an awesome flavor combination. That’s why this mojito shrimp recipe is one of my favorite seafood dishes to make!

It’s as easy as mixing up a quick marinade and simply letting the shrimp ‘hang out’ for a few minutes while you prepare everything else – including a tasty coconut rice that is so good. The trick? Substitute water for coconut milk as the cooking liquid for the rice and as the liquid simmers away you’re left with rice that is infused with the silky creaminess of coconut.

The shrimp are packed with the perfect punch of flavor from the lime, mint, and rum which gets balanced with sweet coconut sugar and honey. And once you reduce the marinade down to a sticky sauce, it gets happily soaked up by the dreamy, coconut infused rice. The combination is what dinnertime dreams are made of!

Mojito Shrimp with Coconut Rice
Serves 4

Ingredients
For the Shimp:
– 2 pounds wild caught shrimp
– 4 limes, juiced and zested
– 1/2 cup packed fresh mint leaves, finely chopped
– 1 ounce rum (or 2 tablespoons)
– 1 teaspoon salt
– 2 tablespoons coconut sugar*
– 2 tablespoons honey
– Coconut oil

For the Coconut Rice:
– 1 14-ounce can light coconut milk
– 1 cup jasmine rice
– 3/4 cup chicken or vegetable broth
– pinch of salt

Directions
1. Peel and de-vein shrimp.
2. Add lime juice, lime zest, rum, salt, coconut sugar, and honey to a bowl. Whisk until coconut sugar begins to dissolve and add shrimp. Marinate for 10 minutes.
3. While shrimp marinates, add all ingredients for rice to a pot and bring to a boil, stirring frequently. As soon as it begins to boil, reduce heat to medium-low and cover.
4. Cook rice for 20 minutes, then remove from heat and keep covered for an additional 10 minutes.
5. While the rice cooks, add coconut oil to a frying pan and place over high heat. Add shrimp and reserve marinade.
6. Cook shrimp for about one minute per side, until they are opaque and beginning to curl.
7. Remove shrimp from pan and add marinade, reducing until it thickens.
8. Turn off the heat and return shrimp to pan, add chopped mint and toss to coat.
9. Divide rice and shrimp onto plates and garnish with mint leaves and a lime wedge. (I also served mine with a spiralized, or thinly sliced, cucumber and orange slices.)

 


Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.