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The Best Recipes: Coconut, Chile, and Lime Shrimp Popular Recipes

Trying to find recipes Coconut, Chile, and Lime Shrimp, our own site provides recipes Coconut, Chile, and Lime Shrimp that a person need Listed here are the quality recipes Coconut, Chile, and Lime Shrimp of which you need

Coconut, Chile, and Lime Shrimp

"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."

Ingredients :

  • 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

Instructions :

Prep : 15M Cook : 4M Ready in : 40M
  • 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.

Notes :

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