Name: Coconut, Chile, and Lime Shrimp
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Water - 2 cups; Jasmine rice - 1 cup; Coconut oil - ½ teaspoon; Limes - 2; Tail-on jumbo shrimp, peeled and deveined - 16; Ground chile pepper - 1 tablespoon; Baby bok choy, cut into bite-sized pieces - 2; Carrot, peeled and cut into matchsticks - 1; Red bell pepper, cut into matchsticks - ½; Scallion, thinly sliced - 1; Peanut butter - 2 tablespoons; Sriracha sauce - 2 tablespoons

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.