Zero coconut milk goes to waste in this recipe. Some of it is used with fresh pineapple and lime juice to create a creamy and bright marinade. The rest is used to cook the rice, and WOW. It’s a total game-changer. 





1 (13.66-oz.) can Thai Kitchen coconut milk

1/2 c. chopped pineapple

4 thin pineapple rings, cut into wedges

6 tbsp. lime juice

2 cloves garlic, roughly chopped

Kosher salt 

McCormick ground black pepper

1 1/2 lb. medium shrimp, peeled with the tail on

2 c. jasmine rice

1/4 c. vegetable oil, divided

1/4 c. packed fresh cilantro, chopped

2 c. shredded red cabbage


  1. In a blender, blend coconut milk until smooth. Remove 1 ¼ cups coconut milk and pour into a small pot and set aside. 
  2. To the remaining ½ cup coconut milk in blender, add chopped pineapple, 3 tablespoons lime juice, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Blend until smooth. Pour into a large bowl and toss shrimp with marinade. Cover and chill.
  3. Meanwhile, to the pot with coconut milk over medium heat, add rice, 1 ¼ cup water, and 1 teaspoon salt . Bring to a boil then reduce heat to low, cover, and simmer until rice is tender, 20 minutes. Remove from heat and keep warm.
  4. In a large skillet over medium-high heat, heat 2 tablespoons oil. Drain shrimp and discard marinade. Add shrimp to skillet and season with salt and pepper. Cook, tossing occasionally, until just cooked through, about 5 minutes. Remove from heat and stir in cilantro. 
  5. In a medium bowl, toss cabbage with remaining 3 tablespoons lime juice, remaining 2 tablespoons oil, and salt and pepper.
  6. Serve shrimp over rice with pineapple, cabbage, and lime wedges.