Lemon Garlic Butter Shrimp with Coconut Rice

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This was my second attempt at coconut rice. The first time I made it I only put a little bit of coconut milk. This time I put an entire can. It turned out so yummy along with the shrimp.

Coconut Rice Ingredients:

1-1/2 cups jasmine rice
1-1/4 cups water
1 can coconut milk
1 teaspoon sugar
dash of salt

Zucchini Ingredients:

1 zucchini, sliced
olive oil
salt and pepper

Butter Ingredients:

1 stick butter
10 cloves garlic, chopped
1 teaspoon paprika

Shrimp Ingredients:

2 lbs shrimp, peeled and de veined
olive oil
salt and pepper
2 teaspoons cilantro, chopped, for garnish (optional)
Lemons

Coconut Rice Instructions:

Wash and drain rice a couple times. Add water, coconut milk, sugar, and a dash of salt.
Cover, bring to a boil, then turn down and simmer for about 15-20 minutes.
Fluff up rice.

Zucchini Instructions:

Rinse and slice zucchini.
Season with olive oil, salt, and pepper.
Grill for 3-5 minutes.

Butter Instructions:

Melt butter on low in small saucepan.
Add chopped garlic and paprika and let heat until melted through.

Shrimp Instructions:

Defrost shrimp, peel shells off.
Season with olive oil, salt, and pepper.
Grill for 3-5 minutes.

Plate coconut rice, zucchini, and shrimp. Spoon butter onto shrimp. Squeeze fresh lemon over shrimp and garnish with fresh, chopped cilantro. Enjoy!