Coconut, Chile, and Lime Shrimp

Name: Coconut, Chile, and Lime Shrimp
Total time: 40
Yield: 4
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

Recipe by danakillingthyme from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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2 cups water
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1 cup jasmine rice
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½ teaspoon coconut oil
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2 limes
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16 tail-on jumbo shrimp, peeled and deveined
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1 tablespoon ground chile pepper

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2 baby bok choy, cut into bite-sized pieces
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1 carrot, peeled and cut into matchsticks
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½ red bell pepper, cut into matchsticks
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1 scallion, thinly sliced
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2 tablespoons peanut butter
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2 tablespoons sriracha sauce

Instructions

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.