Zesty Shrimp with Coconut and Chile

Ingredients 0/12

Step 1

Bring water and rice to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer gently until the rice is tender and the water is absorbed—this usually takes about 20 to 25 minutes.

Step 2

While the rice is cooking, heat the coconut oil in a skillet over high heat. Squeeze in the juice of one lime, then add the shrimp. Let them cook for about a minute before sprinkling some chile powder on top. Flip the shrimp and cook for another 25 seconds or so, just until they’re done. Transfer the shrimp to a bowl, toss with a little more chile powder and lime juice, then cover to keep warm.

Step 3

Warm the skillet again over medium-high heat and throw in the bok choy, carrot, red bell pepper, and scallion. Stir in the peanut butter and sriracha, cooking everything together for about a minute until it’s all nicely combined. Add the cooked rice and toss everything well so the flavors coat the rice evenly.

Step 4

To finish, plate the rice mixture and pile the shrimp on top. Give everything a good squeeze of lime juice from the second lime, then grate a little lime zest over the shrimp for a fresh, zesty touch.