• Delilma Nutrition

Grilled Shrimp with coconut rice

Part of the Leptin Resistance Newsletter


1/4 cup unsweetened, grated coconut

1/2 cup chopped parsley

1/2 tin coconut milk

1 white onion, diced

1 lb. shrimp (16-20 count), peeled and deveined

1 3/4 cups of wild rice

1 tsp fresh ginger, minced

2 tbsp heat resistant oil

2 red or yellow peppers, diced

2 tomatoes, peeled and diced

6 cloves of garlic

Wooden skewers

Salt and pepper to taste


  1. Soak 6 wooden skewers in water for 20-30 minutes

  2. Heat oil in a large pan over medium-high heat

  3. Add onion and peppers and cook for 5 minutes, until onion is translucent

  4. Stir in garlic and ginger and cook for 2-3 minutes

  5. Add tomatoes and coconut and mix well

  6. Cook for another 5 minutes

  7. Add rice and stir frequently until lightly browned, about 2 minutes

  8. Add water around 2 1/2 cups, 1/2 tin of coconut milk and stir well

  9. Bring to a boil and reduce heat to low

  10. Cover and let simmer for 15-20 minutes

  11. Remove from heat

  12. Add parsley and salt and pepper to taste and fold together to combine

  13. Season shrimp with salt n pepper

  14. Thread about 4 shrimp per skewer, through both the head and tail

  15. Grill over medium heat for 1-2 minutes per side


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