• 2 tbsp Iberia Minced Garlic

• 1 tbsp Iberia Extra Virgin Olive Oil

• 1 cup Iberia Jasmine Rice

• 1½ cups Iberia Coconut Milk

• 1 lb shrimp, peeled and deveined
• ½ cup water
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika
• ¼ cup chopped cilantro
• Serve with Lemon Wedges

Heat olive oil in a pot over medium heat. Add jasmine rice, coconut milk, water, and salt.

In a separate pan, melt garlic butter over medium-high heat. Add shrimp, limes, paprika, and black pepper. Cook for 3 minutes per side until shrimp are pink.

Serve shrimp over coconut rice and garnish with cilantro.