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Coconut, Chile, and Lime Shrimp
Coconut, Chile, and Lime Shrimp
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spicy chile-coconut-lime shrimp over peanut bok choy rice - a flavorful Asian dinner for 4.
Ingredients:
  • 2 cups water
  • 1 cup jasmine rice
  • 0.5 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
  • 0.5 red bell pepper, cut into matchsticks
  • 1 scallion, thinly sliced
  • 2 tablespoons peanut butter
  • 2 tablespoons sriracha sauce
Instructions:
  • In a saucepan, bring the water and rice to a boil. Reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes until the rice is tender and the water is absorbed.
  • Heat coconut oil over high heat in a skillet. Squeeze in the juice of 1 lime. Add shrimp and cook for 1 minute. Sprinkle with chile powder. Flip shrimp and cook for an additional 25 seconds. Transfer shrimp to a container, sprinkle with more chile powder and lime juice. Cover and toss to combine. Keep covered to stay warm.
  • Heat skillet over medium-high heat, then sauté bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Mix in cooked rice until evenly coated.
  • Plate the rice and arrange the shrimp on top. Drizzle the juice of one lime over the dishes and sprinkle lime zest over the shrimp.

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