- 2 cups water
- 1 cup jasmine rice
- 1/2 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
- 1/2 red bell pepper, cut into matchsticks
- 1 scallion, thinly sliced
- 2 tablespoons peanut butter
- 2 tablespoons sriracha sauce
- 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.
- 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.
- 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.
- 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.
04/24/2018
recipepes.com
Coconut, Chile, and Lime Shrimp, recipe
PT15M
PT1H
5
455 calories
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