Dock Holiday

Ingredients

Crispy Coconut Rice

• 1½ cups long-grain white rice
• 1 (13.66 oz) can full-fat coconut milk
• 1¼ cups plus 1 tbsp water
• 1½ tsp kosher salt
• 1½ tsp sugar, optional
• 1 tbsp rice vinegar
• Neutral high-heat oil, such as avocado, peanut, or canola, for frying
• Flaky sea salt

Citrus-Marinated Grilled Shrimp

• 12 large shrimp, 26/30 count, peeled and deveined
• Juice of 1 lime
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp finely chopped fresh cilantro
• ½ tsp crushed red pepper flakes
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

Avocado-Lime Crema

• 1 ripe avocado
• ½ cup plain Greek yogurt
• Juice of 1 lime
• Zest of ½ lime
• ½ fresh jalapeño
• 1 small garlic clove
• Small handful fresh cilantro
• 2 tbsp extra-virgin olive oil
• 2–4 tbsp water, as needed
• Kosher salt, to taste

Garnish

• Thinly sliced radishes
• Thinly sliced fresh jalapeño
• Fresh cilantro leaves
• Fresh lime zest
• Lime wedges
• Flaky sea salt

Directions

1) Make the Crispy Coconut Rice

1. Rinse the rice until the water runs mostly clear.
2. In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a gentle boil.
3. Add the rice, stir once, cover, and reduce the heat to the lowest possible setting.
4. Cook for 15–16 minutes without lifting the lid.
5. Remove from heat and let the rice rest, still covered, for 10–15 minutes.
6. Gently fold in the rice vinegar.
7. Line a square pan with parchment paper and press the rice into an even layer about ¾ inch thick.
8. Use the bottom of a measuring cup or another flat object to compact the rice very firmly.
9. Allow the rice to cool for 10–15 minutes, then cover with parchment and transfer to the freezer for 60–90 minutes, or until very firm.

2) Marinate the Shrimp

1. In a bowl, combine lime juice, olive oil, garlic, cilantro, crushed red pepper flakes, salt, and black pepper.
2. Add the shrimp and toss until evenly coated.
3. Marinate for 20–30 minutes while you prepare the rest of the dish.

3) Make the Avocado-Lime Crema

1. Combine avocado, Greek yogurt, lime juice, lime zest, jalapeño, garlic, cilantro, olive oil, water, and a pinch of salt in a blender.
2. Blend until completely smooth.
3. Adjust with additional water until the sauce is silky and spoonable.
4. Taste and adjust with more salt or lime juice if needed.
5. Refrigerate until ready to serve.

4) Grill the Shrimp

1. Preheat grill or grill pan over high heat.
2. Grill shrimp for 1½–2 minutes per side, just until opaque and lightly charred.
3. Remove immediately to avoid overcooking.

5) Fry the Rice

1. Remove the rice from the freezer and carefully unmold it.
2. Using a sharp knife, cut into squares.
3. Heat about ¼ inch of neutral high-heat oil in a cast-iron skillet over medium-high heat until approximately 350°F.
4. Carefully fry the rice squares until deep golden brown and crisp, about 2–3 minutes per side.
5. Transfer to a wire rack and immediately season with flaky sea salt.

6) Plate & Serve

1. Spread small pools of avocado-lime crema onto the plate.
2. Arrange three crispy coconut rice squares.
3. Top each square with one grilled shrimp.
4. Finish with thin radish slices, fresh jalapeño rings, cilantro leaves, fresh lime zest, and a lime wedge.
5. Serve immediately while the rice is still crisp.

Tip: Press the rice more firmly than you think you need to. A tightly compacted slab fries more evenly and holds together beautifully. Fry one test square first before cooking the whole batch.