Lime Coconut Shrimp and Black Rice

This amazing Lime-Coconut Shrimp gets an super food boost when you use black rice.  With a hint of the tropics you can make this slightly more spicy if you decide to add some red pepper.  This recipe is easy, delicious and full of nutrients!

Black rice contains more fiber and more protein than brown rice.  It also gives you some great antioxidants!  These antioxidants help to protect your cells from damage and are linked to lower risk of heart disease, cancer, diabetes, and other health disparities.

Serves: 6

Prep Time: 30 minutes, Cook Time: 30 minutes


1.5 cups Black Rice

1.5 cups Coconut Milk (refrigerated version, low-fat)

1.5 cups Water

¼ tsp Salt

2 Tbsp Olive Oil

1 jalapeno pepper, finely diced

2 Cloves of Garlic, minced

1” piece of Fresh Ginger, minced

½ tsp Chili powder

1 tsp Cumin

¼ tsp Salt

¼ tsp Ground Black Pepper

1 lb. Fresh Asparagus, cut into 1” pieces

1 lb. Shrimp, peeled and deveined

2 Tbsp lime juice

2 Green onions chopped

Cilantro leaves


¼ cup Toasted coconut

1 Whole Avocado, sliced

Red Pepper Flakes


  1. Start by cooking the rice, so that it will be finished by the time you are done with the rest.  Pour rice, coconut milk, water, and salt into a medium saucepan.  Bring to a boil.  Reduce heat and simmer for about 30 minutes or until the rice is tender.
  2. While the rice is cooking, heat 1 Tbsp olive oil in a large skillet over med-high heat. When oil is hot, add jalapeno pepper, garlic, ginger, chili powder, cumin, salt, and black pepper.  Cook for 30 seconds.
  3. Add asparagus and cook for about 4 minutes longer or until asparagus is tender.
  4. Remove spices and asparagus from skillet and place in a bowl or on a platter.
  5. Add 1 Tbsp of oil to skillet and again heat until hot. Add shrimp and lime juice.  Saute until shrimp is pink and opaque (about 3 minutes each side).
  6. To serve: place rice in bowl, top with asparagus mixture, top with shrimp. Add green onion, cilantro, and toasted coconut and/or avocado if desired.

Nutrition Information (per serving):

342 Calories, 9 g Total Fat, 41 g Total Carbohydrates, 4 g Dietary Fiber, 22 g Protein

(Nutrition Information includes toasted coconut but not avocado.)

Recipe was adapted from

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