# What You Need:
→ Shrimp & Marinade
01 - 1.5 pounds 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 chopped fresh cilantro
→ For Serving
15 - Lime wedges
16 - Fresh cilantro for garnish
# How-To Steps:
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. Marinate for 15 minutes.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil, then 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.
03 - Thread marinated shrimp onto skewers. If using wooden skewers, soak them in water for 30 minutes before threading.
04 - Preheat grill or grill pan over medium-high heat. Grill shrimp skewers for 2 to 3 minutes per side until shrimp are opaque and lightly charred.
05 - Arrange shrimp skewers over coconut rice. Garnish with lime wedges and fresh cilantro.
