# What You'll Need:
→ Shrimp & Marinade
01 - 1½ lbs large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 tablespoons jerk seasoning (store-bought or homemade)
04 - 1 tablespoon fresh lime juice
05 - 2 cloves garlic, minced
06 - 1 teaspoon brown sugar
07 - ½ teaspoon salt
08 - ½ teaspoon black pepper
→ Coconut Rice
09 - 1 cup long-grain white rice
10 - 1 cup coconut milk (unsweetened, full-fat)
11 - 1 cup water
12 - ½ teaspoon salt
13 - 1 tablespoon fresh lime juice
14 - 2 tablespoons chopped fresh cilantro (optional)
→ For Serving
15 - Lime wedges
16 - Extra chopped cilantro (optional)
# Directions:
01 - Combine shrimp, olive oil, jerk seasoning, lime juice, garlic, brown sugar, salt, and pepper in a large bowl. Toss thoroughly to coat all pieces. Let marinate for 15 minutes while preparing the rice.
02 - Rinse rice under cold water until water runs clear. Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat, fluff with a fork, and stir in lime juice and cilantro if using.
03 - Thread marinated shrimp onto skewers. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
04 - Preheat grill or grill pan over medium-high heat. Grill shrimp skewers for 2–3 minutes per side until shrimp are opaque and lightly charred. Avoid overcooking to maintain tenderness.
05 - Plate shrimp skewers over a bed of coconut rice. Garnish with fresh lime wedges and additional chopped cilantro. Serve immediately while hot.
