# Ingredient List:
→ Shrimp & Marinade
01 - 1.5 pounds large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 tablespoons jerk seasoning
04 - 1 tablespoon fresh lime juice
05 - 2 cloves garlic, minced
06 - 1 teaspoon brown sugar
07 - 0.5 teaspoon salt
08 - 0.5 teaspoon black pepper
→ Coconut Rice
09 - 1 cup long-grain white rice
10 - 1 cup unsweetened full-fat coconut milk
11 - 1 cup water
12 - 0.5 teaspoon salt
13 - 1 tablespoon fresh lime juice
14 - 2 tablespoons fresh chopped cilantro
→ For Serving
15 - Lime wedges
16 - Fresh chopped cilantro
# How to Make:
01 - In a large mixing bowl, combine peeled shrimp with olive oil, jerk seasoning, fresh lime juice, minced garlic, brown sugar, salt, and black pepper. Toss thoroughly until shrimp are evenly coated. Allow to marinate for 15 minutes while preparing the rice component.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce to low heat, cover with a lid, and simmer for 15 minutes until liquid is fully absorbed and rice is tender. Remove from heat, fluff with a fork, and stir in lime juice and cilantro.
03 - Thread marinated shrimp onto skewers. If using wooden skewers, soak them in water for 30 minutes prior to threading to prevent burning during grilling.
04 - Preheat grill or grill pan to medium-high heat. Grill shrimp skewers for 2 to 3 minutes per side until shrimp are opaque and lightly charred on edges.
05 - Arrange cooked shrimp skewers over coconut rice. Garnish with fresh lime wedges and additional cilantro. Serve immediately while shrimp retain optimal temperature.
