Grilled Shrimp with Black Rice and Coconut Sauce

Lucy Oliver By Lucy Oliver

This restaurant-quality dish brings together bold flavors in a meal that's both nourishing and satisfying. The nutty black rice provides an elegant foundation for perfectly grilled shrimp, while creamy coconut sauce adds tropical richness that complements the smoky char from the grill. Fresh cashew pesto brings brightness, and tender grilled cauliflower adds another layer of flavor and texture.

What makes this recipe special is how each component can be prepared ahead of time, making it perfect for entertaining or meal prep. The dairy-free pesto and coconut-based sauce ensure this dish works beautifully for various dietary preferences without compromising on flavor.

Ingredients

Black Rice

  • 1 cup black rice (forbidden rice)
  • 2 cups vegetable broth or water
  • 1 tsp sea salt
  • 1 tbsp coconut oil

Grilled Shrimp

  • 1.5 lbs large shrimp, peeled and deveined
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • Juice of 1 lime

Coconut Sauce

  • 1 can (14 oz) full-fat coconut milk
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp coconut aminos (soy-free alternative)
  • 1 tbsp lime juice
  • 1 tsp sea salt

Cashew Pesto

  • 2 cups fresh basil leaves
  • 1/4 cup cashews
  • 3 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 1 tsp sea salt
  • 2 tbsp lime juice

Grilled Cauliflower

  • 1 large head cauliflower, cut into florets
  • 3 tbsp coconut oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

 

Instructions

Prepare the Black Rice

  1. Rinse black rice under cold water until water runs clear
  2. In a medium saucepan, combine rice, broth, salt, and coconut oil
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes
  4. Let stand 10 minutes, then fluff with a fork

Make the Coconut Sauce

  1. In a small saucepan, heat 2 tbsp coconut milk over medium heat
  2. Add minced garlic and ginger, sauté for 1 minute until fragrant
  3. Add remaining coconut milk, coconut aminos, lime juice, salt
  4. Simmer for 8-10 minutes until slightly thickened
  5. Keep warm and stir occasionally

Prepare the Dairy-Free Pesto

  1. In a food processor, pulse cashew nuts and garlic until roughly chopped
  2. Add basil leaves and pulse until finely chopped
  3. With processor running, slowly drizzle in olive oil
  4. Add salt, and lime juice
  5. Process until smooth, adding more olive oil if needed

Prepare and Grill the Cauliflower

  1. Preheat grill to medium-high heat
  2. Mix coconut oil with cumin, paprika, salt, and pepper
  3. Brush cauliflower steaks with seasoned oil mixture
  4. Grill for 5-7 minutes per side until tender and lightly charred
  5. Keep warm

Prepare and Grill the Shrimp

  1. In a bowl, combine shrimp with olive oil, garlic, paprika, salt, pepper, and lemon juice
  2. Marinate for 10 minutes
  3. Thread shrimp onto skewers if desired
  4. Grill for 2-3 minutes per side until pink and cooked through

 

Assembly and Serving

  1. Divide black rice among 4 bowls
  2. Top with grilled shrimp
  3. Add grilled cauliflower alongside
  4. Drizzle with warm coconut sauce
  5. Dot pesto around the edge
  6. Garnish with fresh herbs like cilantro or basil
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