There are no words for how delicious this dinner was on Sunday evening. It’s insane how much flavor is packed in one bowl of food.
At the beach I picked up a pound of our favorite shrimp that we then marinated in a mixture of olive oil, honey, garlic, ginger, jalapeño (I used one), cumin and cilantro. We let our marinate for a few hours but you can let it rest from 30 minutes to 24 hours. The coconut rice is a must! Jasmine rice is cooked in coconut milk instead of water for the creamiest and richest rice that has the slightest hint of coconut flavor. Don’t skip this step! I added a pinch of salt once the rice was cooked. The plantains are also something you cannot skip. I repeat, do NOT skip the plantains. Plantains can be found in most grocery stores – in fact, I picked mine up at Walmart. Yellow plantains are best for frying – a little sweeter than the green/less rice plantains. The plantains are fried for 1 to 2 minutes on each side and then sprinkle with flaky salt as soon as they come out of the hot oil.
The shrimp take such a short amount of time to cook – so do this last! Melt a small amount of butter in a pan and then sauté the shrimp until almost cooked through. Add in the butter and allow it to melt and simmer with the shrimp until browned – but NOT burnt. Remove from the heat and stir in the coconut milk.
Serve the shrimp by spooning the rice into the bowl and then top with the tantalizing shrimp, crispy plantains and creamy avocado. Give the whole bowl a pop of freshness with a sprinkle of fresh basil.
I promise you’ll love this dish. So many flavors. So many textures.
And despite saying I have no words for this dish, I just wrote 315.