Lime-Chile Shrimp with Coconut and Rice

Name: Lime-Chile Shrimp with Coconut and Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai, Vietnamese, Fusion
Ingredients: 2 whole Bok Choy; 1 whole Carrot; 1 tbsp Chili Pepper; 0.5 tsp Coconut Oil; 1 whole Green Onion; 1 cup Jasmine Rice; 2 whole Lime; 2 tbsp Peanut Butter; 0.5 whole Red Bell Pepper; 2 tbsp Sriracha; 16 whole Tail-On Jumbo Shrimp; 2 cups Water

Dinner 🍽️Lunch 🥪 Thai 🇹🇭Vietnamese 🇻🇳Fusion Gluten-Free Halal 🕌Pescatarian 🐟

Lime-Chile Shrimp with Coconut and Rice brings bright citrus and gentle coconut richness to plump, seared shrimp, balanced by a warming kick of chile and sriracha. Peanut-bolstered bok choy rice adds nutty depth and crisp-tender vegetables for contrast. It’s an upbeat weeknight dinner when you want bold flavor with fresh, clean notes.

Prep15 mins
Cook25 mins
Serves4
DifficultyEasy

1

Bring water and rice to a boil in a saucepan. Lower the heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, 20 to 25 minutes.
2

While the rice cooks, melt coconut oil in a skillet over high heat. Squeeze the juice of 1 lime into the skillet. Add the shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip the shrimp and cook for 25 seconds more. Transfer the shrimp to a container. Sprinkle with more chile powder and a little more lime juice. Cover and toss, then keep covered to stay warm.
3

Reheat the skillet over medium-high heat. Add bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add the cooked rice and toss well so everything is evenly coated.
4

Spoon the rice onto a plate and place the shrimp on top. Squeeze the juice of the second lime over the finished plates. Zest 1 lime over the shrimp.