Description
This Shipwreck Dinner combines tender shrimp and scallops with vibrant bell peppers, aromatic garlic and onion, creamy coconut milk, and fluffy cooked rice. A quick and comforting skillet meal that delivers a blend of seven comforting flavors to satisfy your family in just 35 minutes.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
Vegetables & Aromatics
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Other Ingredients
- 2 cups cooked rice
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Heat oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics and vegetables.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the skillet and cook until they become soft and fragrant, about 3-4 minutes.
- Cook bell peppers: Add diced red and green bell peppers to the skillet and continue cooking until they are tender but still vibrant, approximately 5 minutes.
- Cook seafood: Add the peeled and deveined shrimp along with the scallops to the skillet. Cook until the seafood turns opaque and is cooked through, about 4-5 minutes, stirring occasionally.
- Add coconut milk and rice: Stir in 1 cup of coconut milk followed by 2 cups of cooked rice, mixing well to combine all ingredients evenly.
- Season: Season the dish with 1 teaspoon salt, 1/2 teaspoon black pepper, and the juice of 1 lime to add brightness and flavor depth. Stir well.
- Garnish and serve: Remove from heat and garnish with fresh cilantro before serving hot.
Notes
- Use day-old cooked rice for best texture when reheating with coconut milk.
- Adjust lime juice to taste depending on your preference for acidity.
- For an extra kick, add a pinch of red pepper flakes when cooking the bell peppers.
- Make sure shrimp and scallops are cooked through but not overcooked to keep them tender.
- Fresh cilantro enhances the dish’s freshness, but parsley can be used as a substitute.
