Step 1

First, start the rice. Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Stir in the rice and cook for 30-60 seconds, just until the grains are coated. Stir in the coconut milk and water, and bring mixture to a boil. Reduce heat to medium-low, cover, and cook about 20 minutes, just until the liquid is absorbed and the rice is tender.

Step 2

While the rice cooks, make the shrimp. Melt the remaining 4 tablespoons butter in a large skillet over medium heat. Add the garlic and lime juice, and cook for about 1 minute, until fragrant and bubbling.

Step 3

Add shrimp to the skillet in an even layer. Sprinkle with salt and cook for 2-3 minutes, watching closely and flipping the shrimp with tongs as soon as they are pink and opaque on one side. Cook another 1-2 minutes on the other side. As soon as the shrimp are cooked through, turn off the heat and sprinkle with green onions and a bit of cilantro.

Step 4

When the rice is tender, fluff it with a fork, scoop portions onto plates, and top with the shrimp. Add spoonfuls of the garlic-butter sauce, and garnish with additional cilantro and lime zest, as desired.