COCONUT, CHILE, AND LIME SHRIMP

Coconut, Chile, and Lime Shrimp image

Coconut, lime, and chile flavors tie this shrimp dish together wonderfully. So many awesome flavors, and each one can easily be distinguished! Nothing overpowers the other. I served my shrimp on a bed of spicy peanut rice with bok choy and have provided that recipe as well, in case you were interested.

Provided by dana.killingthyme

Categories Main Dish Recipes Stir-Fry Shrimp

Time 40m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 47.7 g, Cholesterol 213 mg, Fat 6.1 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 1.7 g, Sodium 633.6 mg, Sugar 3.1 g