# 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
# Method:
01 - In a large mixing 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 high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes until liquid is fully absorbed and rice is tender. Remove from heat, fluff with fork, and stir in lime juice and cilantro.
03 - Thread marinated shrimp onto skewers in alternating pattern. If using wooden skewers, soak them in water for 30 minutes prior to threading to prevent burning.
04 - Preheat grill or grill pan to medium-high heat. Place shrimp skewers on grill grates and cook for 2-3 minutes per side until shrimp are opaque with light char marks.
05 - Divide coconut rice among serving plates. Top with grilled shrimp skewers and garnish with lime wedges and additional fresh cilantro.
