Coconut, Chile, and Lime Shrimp
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Ingredients for - Coconut, Chile, and Lime Shrimp

1. Water - 2 cups
2. Jasmine rice - 1 cup
3. Coconut oil - ½ teaspoon
4. Limes - 2
5. Tail-on jumbo shrimp, peeled and deveined - 16
6. Ground chile pepper - 1 tablespoon
7. Baby bok choy, cut into bite-sized pieces - 2
8. Carrot, peeled and cut into matchsticks - 1
9. Red bell pepper, cut into matchsticks - ½
10. Scallion, thinly sliced - 1
11. Peanut butter - 2 tablespoons
12. Sriracha sauce - 2 tablespoons

How to cook deliciously - Coconut, Chile, and Lime Shrimp

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.