Ingredients:
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 2 tablespoons lime juice
- Salt and black pepper to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 (13.5 ounce) can coconut milk
- 1/2 cup water
- 1/4 teaspoon salt
Instructions:
- Prepare the Coconut Rice: In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add garlic, red bell pepper, and ginger; cook for 2 minutes, stirring frequently. Stir in shrimp and red pepper flakes; cook for 3-5 minutes per side, or until pink and opaque.
- Make the Sauce: Pour white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add lime juice and season with salt and pepper to taste. Cook for 1 minute, or until sauce slightly thickens.
- Serve: Garnish shrimp scampi with cilantro. Serve immediately over coconut rice.