Blackened Shrimp over Creamy Coconut Lime Rice

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Blackened Shrimp over Creamy Coconut Lime Rice

Course: Main Course
Keyword: Gluten Free, Under 30 Minutes, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 1 bunch asparagus
  • 1 small yellow onion sliced
  • 1 lemon cut into slices
  • Olive oil
  • 3 Tbsp smoked paprika
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 2 tsp cayenne powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 Tbsp thyme or Italian seasoning
  • 1 1/2 lbs shrimp deveined with tails on

Creamy Coconut Lime Rice

  • 4 Tbsp unsalted butter
  • 1 1/2 cups jasmine rice
  • 1 3/4 cups chicken broth
  • 1 – 14 oz can coconut milk or cream
  • Juice and zest of 1 lime
  • Salt
  • Pepper


  • Heat oven to 450 degrees.
  • Cut tough stems off bottom of asparagus.  Spread over baking sheet.  Spread sliced onions around asparagus.  Drizzle generously with olive oil and seasoning with salt.  Tuck lemon slices in around veggies.
  • In a small bowl, combine prepare blackening seasoning (paprika through Italian seasoning).   Set aside.
  • Add shrimp to a medium bowl.  Drizzle lightly with olive oil.  Sprinkle blackening seasoning over shrimp.  Gently toss to cover.
  • Place shrimp on top of vegetables on baking sheet.
  • Cook for 10 minutes or until edges of shrimp are opaque.

Creamy Coconut Lime Rice

  • Using a medium sized saucepan, melt butter over medium high heat.  Once melted, add rice and gently cook until butter is absorbed.
  • Turn heat down to medium.  Add broth and mix with rice.  Cook until broth is mostly absorbed, roughly 5 minutes.  Add coconut milk or cream.  Turn heat down to low and cover.  Cook until liquid is mostly absorbed, another 10 minutes.  Add lime juice and zest.  Mix to combine.
  • Season to taste with salt and pepper.
  • To serve, place one scoop of rice on plate.  Top with shrimp and veggies.  Drizzle with olive oil.  Serve immediately.


Serves 4-6
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