Garlic & Cilantro Baked Shrimp, Coconut Lime Rice and Sesame Roasted Asparagus
A flavor explosion of butter, garlic & cilantro drizzled over a pile of wild caught shrimp and organic brown coconut lime rice with sesame baked asparagus on the side!
  • CourseDinner, Main Dish
Servings Prep Time
6-8people 15minutes
Cook Time
40minutes
Servings Prep Time
6-8people 15minutes
Cook Time
40minutes
Ingredients
Rice
  • 2cups Brown Rice-Organic non-GMO
  • 2cups Bone brothChicken, lamb or beef will do-preferably unsalted
  • 13.5oz Coconut Milk-canned OrganicAdd enough water to bring it to 2 cups
  • 1/2tsp Sea salt-fineIf bone broth is salted decrease salt to 1/4 tsp
  • 1tsp Lime juice
  • 2Tbsp CilantroFinely chopped
Asparagus
  • 1.5Pound Asparagus-OrganicTrimmed
  • 1.5Tbsp Toasted sesame oil
  • 1/4-1/2tsp Sea salt-fine
  • 1/2Tbsp Sesame seeds
Shrimp
  • 2Pounds Wild caught shrimppeeled and deveined
  • 3 Garlic clovesminced
  • 1/4cup Cilantro leaves-packedor 1/2 cup loose + more for garnish
  • 1 Onion-mediumquartered
  • 1/2tsp Cayenne pepperAdjust as needed for desired spice level
  • 1/2tsp Sea salt-fine
  • 1/2cup Butter-Organic Grass Fed-softenedIncrease salt by 1/4 tsp if using unsalted butter
  • 2Tbsp Lime juice
  • 6 Lime wedges
Instructions
  1. Pre-heat oven to 400 degrees
  2. Bring bone broth, Coconut milk, water, salt & rice to a boil and stir for 1 minute. Reduce heat to simmer and put on lid. Cook for 35-40 minutes or according to package instructions.
  3. In a food processor puree garlic, onion, cilantro, cayenne, salt, softened butter and lime juice until smooth.
  4. Toss shrimp with butter mixture in a 9 x 13 non-reactive baking dish
  5. Place trimmed asparagus in a baking dish and drizzle with sesame oil, sea salt and sesame seeds
  6. Place shrimp & asparagus in oven for 20 minutes, tossing both after 10 minutes.
  7. Remove asparagus from the oven when tender to liking. Extend cooking time on shrimp if needed based on size of shrimp you used. Stir shrimp one final time when removed from the oven.
  8. Stir the 1 tsp of lime juice & 2 Tbsp of chopped cilantro in to the rice.
  9. Serve the shrimp and butter sauce over the brown rice with asparagus on the side. Garnish with cilantro and a lime wedge.
Recipe Notes
  • You can EASILY substitute the brown rice for Cauliflower rice if you are avoiding grains!  Lots of recipes online, even ones that call for the coconut milk, cilantro & lime!
  • Serve a small dish of pineapple or mandarin oranges on the side
  • If you prefer more sauce and less shrimp, reduce shrimp by .5 pounds
  • You can double the shrimp recipe and put in a crock pot on low and serve as an appetizer at a party along with some crusty bread
  • If you purchased frozen raw shrimp be sure to thoroughly thaw them in the fridge and that they are dry or your sauce will end up watery!