Prep time 10 minutes
Cook time 25 minutes
Yield: Serves or Makes 4 servings
Bring water, coconut milk and rice to boil in a medium pot. Cover and simmer on low for 20 minutes.
Mix flour, paprika, cayenne pepper, onion powder, salt and pepper in a shallow bowl, set aside.
Melt butter in a large, hot skillet. Add minced garlic and cook for about 3 minutes. Add rice wine vinegar and reduce, cooking for an additional 2 minutes.
Coat shrimp in flour mixture and place side down in the skillet. Cook for 3 minutes on each side.
Serve shrimp with rice and lemon wedges.