# What You'll Need:
→ Shrimp & Marinade
01 - 1.5 lbs 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 cilantro, chopped
→ For Serving
15 - Lime wedges
16 - Fresh cilantro, chopped
# Directions:
01 - In a large bowl, combine shrimp, olive oil, jerk seasoning, lime juice, minced garlic, brown sugar, salt, and black pepper. Toss thoroughly to coat all shrimp evenly. Allow to marinate for 15 minutes while preparing the rice.
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 medium-high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork. Stir in lime juice and cilantro.
03 - Thread marinated shrimp onto skewers in an alternating pattern. 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 over medium-high heat until hot. Place shrimp skewers on the grill and cook for 2 to 3 minutes per side until shrimp are opaque and develop light char marks.
05 - Portion coconut rice onto serving plates. Arrange grilled shrimp skewers on top of rice. Garnish with lime wedges and additional fresh cilantro. Serve immediately while hot.
