Coconut Rice with Grilled Shrimp: A Tropical and Gut-Friendly Delight

This dish combines creamy coconut rice with juicy grilled shrimp for a flavorful, tropical-inspired low-FODMAP meal. It’s easy to make and packed with nutrients for a satisfying dinner or lunch!

• Total Time: 30 minutes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Servings: 4

Ingredients

For the Coconut Rice:

1. 1 cup jasmine rice (rinsed)
2. 1 cup canned coconut milk (FODMAP-friendly, full-fat)
3. 1/2 cup water
4. 1/4 tsp salt

For the Grilled Shrimp:

1. 500 g large shrimp (peeled and deveined)
2. 2 tbsp garlic-infused olive oil (FODMAP-friendly)
3. 1 tsp smoked paprika
4. 1/2 tsp ground cumin
5. Salt and black pepper to taste

Optional Garnishes:

1. Fresh cilantro or parsley (chopped)
2. Lime wedges
3. Toasted coconut flakes

Step-by-Step Instructions

Make the Coconut Rice:

1. In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Stir well.
2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Prepare the Shrimp:

1. In a mixing bowl, toss the shrimp with garlic-infused olive oil, smoked paprika, cumin, salt, and pepper.
2. Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side, or until pink and opaque.

Assemble the Dish:

1. Divide the coconut rice among plates or bowls. Top with grilled shrimp.
2. Garnish with fresh cilantro, lime wedges, and toasted coconut flakes.

Nutritional Information (per serving)

• Calories: 340
• Protein: 22 g
• Fat: 14 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Sugar: 1 g

Vitamins and Benefits

Contains:

• Healthy fats (coconut milk): Support brain health and satiety.
• Protein (shrimp): Essential for muscle repair and growth.

Benefits:
This dish is low-FODMAP, high in protein, and rich in tropical flavors, making it a satisfying and gut-friendly meal.

Shrimp are an excellent source of selenium, a mineral that helps protect cells from damage and supports a healthy immune system!

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop or in the microwave before serving.

FAQ

Can I use frozen shrimp?
“Yes, just thaw completely and pat dry before seasoning and grilling.”

What if I don’t have a grill?
“A grill pan or regular skillet works perfectly for cooking the shrimp.”

Can I use brown rice instead?
“Yes, adjust the cooking time as brown rice takes longer to cook.”