Directions

1. Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Stir in the rice and cook for 1 minute, just until the grains are coated. Transfer to a rice cooker. Stir in the coconut milk and water and turn the rice cooker on.
   
2. 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.
   
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 as soon as they are pink and opaque on one side.
   
4. 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 cilantro.
   
5. When the rice is done, 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, if desired.