Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

Coconut Rice

– 1½ cups jasmine rice
– 1 cup canned coconut milk
– 1 cup water
– ½ teaspoon salt

Guava-Lime Shrimp

– 1½ pounds large shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– ½ teaspoon smoked paprika
– ½ teaspoon ground cumin
– 3 cloves garlic, minced
– ¾ cup ripe guava purée
– 2 tablespoons fresh lime juice
– 1 tablespoon honey
– 1 tablespoon soy sauce
– 1 teaspoon grated fresh ginger
– ¼ teaspoon red pepper flakes
– 2 tablespoons chopped fresh cilantro

Instructions

Make the Coconut Rice

1. Rinse the jasmine rice under cold water until the water runs mostly clear.

2. Place the rice, coconut milk, water, and salt in a medium saucepan.

3. Bring to a boil over medium-high heat.

4. Reduce the heat to low, cover, and cook for 15 minutes.

5. Remove from the heat and let the rice sit covered for 5 minutes.

6. Fluff gently with a fork.

Make the Guava-Lime Shrimp

7. Pat the shrimp dry.

8. Season the shrimp with salt, black pepper, smoked paprika, and cumin.

9. In a small bowl, whisk together the guava purée, lime juice, honey, soy sauce, ginger, and red pepper flakes.

10. Heat the olive oil in a large skillet over medium-high heat.

11. Add the shrimp in a single layer.

12. Cook for approximately 1½–2 minutes per side, until the shrimp are pink and nearly cooked through.

13. Reduce the heat to medium.

14. Add the minced garlic and cook for 30 seconds.

15. Pour the guava sauce into the skillet.

16. Cook for 2–3 minutes, stirring gently, until the sauce thickens slightly and coats the shrimp.

17. Remove from the heat and stir in the chopped cilantro.

18. Serve the shrimp over the warm coconut rice.

19. Garnish with additional cilantro and lime wedges if desired.

Tip: Don’t overcook the shrimp. They should be just cooked through before the guava sauce is reduced.