Blackened Shrimp with Coconut Turmeric Rice
This easy-to-make blackened shrimp with coconut turmeric rice is packed full of flavor and is sure to be a hit! This gorgeous recipe is perfect for weeknights, dinner parties, date nights, and more. Spicy blackened shrimp served with flavorful coconut rice creates a delicious light meal that is sure to impress and have everyone coming back for more!
This is one of those recipes that I’m not exactly sure where the idea came from, especially given the fact I don’t like seafood, and needless to say, shrimp isn’t on the dinner table very often around here.
But for one reason or another, the idea for this recipe was stuck in my head for years.
It wasn’t until last month though, that I finally got around to making, and all I can say is I’m glad I did. This recipe might seem like an odd combination, but I can promise you it’s downright delicious!
The spicy blackened shrimp pairs perfectly with the mild, yet flavorful coconut turmeric rice. And the blend of smoky paprika and creamy coconut milk helps to create a unique but impressive flavor!
This dish is fairly easy to make, it’s light and flavorful, perfect for serving anytime throughout the summer or early fall, it makes a great lunch or supper, and is a dish the whole family can enjoy!
If you aren’t a fan of shrimp you can easily use your favorite fish or even chicken instead. And while this rice pairs perfectly with all things blackened, it also makes a great side for curries, roast chicken, and even Mexican dishes!
Blackened Shrimp with Coconut Turmeric Rice
Ingredients
For the rice
- basmati rice, washed. You can also use white rice or brown rice
- coconut oil
- yellow onion, diced
- garlic, minced
- ground ginger
- sea salt and freshly ground black pepper
- ground turmeric
- chicken broth
- coconut milk
for the blackened shrimp
- olive oil
- blackening seasoning, homemade or store-bought
- raw shrimp*, peeled and deveined
How to Make Blackened Shrimp and Coconut Turmeric Rice
Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic and saute until the onion has started to caramelize. Add the ginger, turmeric, salt, and pepper and stir to combine.
Then add your washed rice and toast for 3-4 minutes stirring often. Be careful not to burn the rice!
Add the chicken broth and coconut milk, and stir to combine, bring the mixture to a boil, then cover and reduce the heat. Cook the rice for 15-20 minutes or until done stirring occasionally.
Once the rice is fully cooked remove the pan from the heat, fluff the rice with a fork, then cover and set aside until ready to serve.
Pat your prepared shrimp dry with a paper towel, then place it in a large bowl. Add the blackening seasoning, and toss with your hands until all of the shrimp is completely coated in the seasoning, Set aside and thoroughly wash your hands.
Heat the olive oil in a large skillet over medium-high heat, until the oil is hot and crackling. Once the oil is hot add the shrimp to the pan, keeping it in a single layer.
Cook the shrimp untouched for 1 minute, then flip and cook for an additional 1 minute on the other side. Or until the shrimp are opaque and curled into a “J” shape. Be careful not to overcook the shrimp!
Serve immediately with a large spoonful of coconut turmeric rice, and a squeeze of fresh lemon or lime juice. Enjoy!
Recipe Notes
*You should be able to find frozen raw shrimp at your local grocery store. But you if are having trouble finding some, you can use precooked shrimp instead. If this is your first time working with raw shrimp, I would recommend looking up a short tutorial for the best ways to peel and devein shrimp!
Leftover shrimp and rice can be stored in separate airtight containers in the fridge for up to 3 days!
I also love to serve this recipe with a side of greens or a light salad, but you can serve it with any of your favorite sides! You can also top the rice crushed red pepper flakes, and green onions if you like!
Blackened Shrimp with Coconut Turmeric Rice
Ingredients
for the rice
- 2 cups basmati rice washed
- 2 tbsp coconut oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/4 tsp ground ginger
- sea salt and freshly ground black pepper to taste
- 1 1/4 tsp ground turmeric
- 2 cups chicken broth
- 1 14 oz can full-fat coconut milk
for the shrimp
- olive oil
- 3 tbsp blackening seasoning homemade or store-bought
- 1 lb raw shrimp* peeled and deveined
Instructions
- Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic and saute until the onion has started to caramelize. Add the ginger, turmeric, salt, and pepper and stir to combine.
- Add your washed rice and toast for 3-4 minutes stirring often. Be careful not to burn the rice!
- Add the chicken broth and coconut milk, and stir to combine, bring the mixture to a boil, then cover and reduce the heat. Cook the rice for 15-20 minutes or until done stirring occasionally.
- Once the rice is fully cooked remove the pan from the heat, fluff the rice with a fork, then cover and set aside until ready to serve.
- Pat your prepared shrimp dry with a paper towel, then place it in a large bowl. Add the blackening seasoning, and toss with your hands until all of the shrimp is completely coated in the seasoning, Set aside and thoroughly wash your hands.
- Heat the olive oil in a large skillet over medium-high heat, until the oil is hot and crackling. Once the oil is hot add the shrimp to the pan, keeping it in a single layer.
- Cook the shrimp untouched for 1 minute, then flip and cook for an additional 1 minute on the other side. Or until the shrimp are opaque and curled into a "J" shape. Be careful not to overcook the shrimp!
- Serve immediately with a large spoonful of coconut turmeric rice, and a squeeze of fresh lemon or lime juice. Enjoy!
