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Coconut, Chile, and Lime Shrimp Recipe

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Coconut, Chile, and Lime Shrimp Recipe

Directions

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Ingredients :

  • 2 cups water
  • 1 cup jasmine rice
  • ½ teaspoon coconut oil
  • 2 limes
  • 16 tail-on jumbo shrimp, peeled and deveined
  • 1 tablespoon ground chile pepper
  • 2 baby bok choy, cut into bite-sized pieces
  • 1 carrot, peeled and cut into matchsticks
  • ½ red bell pepper, cut into matchsticks
  • 1 scallion, thinly sliced
  • 2 tablespoons peanut butter
  • 2 tablespoons sriracha sauce
  • Methods :

  • Step 1

    Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  • Step 2

    Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.

  • Step 3

    Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.

  • Step 4

    Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.

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