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Shrimp Bowls with Coconut cilantro lime rice and pineapple salsa can be at the dinner desk In half-hour! This refreshing and simple meal is A summer preferred!
Ingredients
2 cups white jasmine rice
1 cup of coconut milk from a can
3 tablespoons coconut oil divided
Juice of 1 lime
1/2 cup cilantro roughly chopped
1 pound raw shrimp peeled and deveined
2 garlic powder teaspoons
2 chili powder teaspoons
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
Pineapple salsa
Avocado slices cilantro, and lime wedges, for serving
Instructions
Cook the rice: Add the rice, coconut milk, and water to a medium saucepan over medium heat. (Quick note: be sure to double-check the cooking time and the liquid for the particular rice you have - they're all a little different! As a rule of thumb, you'll want 1 part coconut milk to 1 part water. ) Bring the mixture to a boil, then reduce to a simmer, cover, and cook until all the liquid is absorbed per the time indicated on your rice's package directions. Remove from the heat, add in 2 of the tablespoons of coconut oil, the lime juice, and the cilantro, and fluff with a fork to combine.
Cook the shrimp: Add the remaining 1 tablespoon of coconut oil to a large nonstick skillet over medium-high heat. Lay the shrimp out on a cutting board and, using a paper towel, pat them dry. Season with the garlic powder, chili powder, smoked paprika, dried oregano, and ½ teaspoon each salt and ground black pepper, tossing to coat the shrimp well. Add the shrimp to the skillet, arranging them in a single layer - you may have to work in batches - and cook for 1-2 minutes per side until the shrimp is pink & opaque. Transfer the cooked shrimp to a plate and set aside.
Assemble the bowls: Add a scoop of rice to the bottom of a bowl. Top with the shrimp, the pineapple salsa, some sliced avocado, extra chopped cilantro, and a spritz of lime juice. Enjoy!
Ingredients
2 cups white jasmine rice
1 cup of coconut milk from a can
3 tablespoons coconut oil divided
Juice of 1 lime
1/2 cup cilantro roughly chopped
1 pound raw shrimp peeled and deveined
2 garlic powder teaspoons
2 chili powder teaspoons
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
Pineapple salsa
Avocado slices cilantro, and lime wedges, for serving
Instructions
Cook the rice: Add the rice, coconut milk, and water to a medium saucepan over medium heat. (Quick note: be sure to double-check the cooking time and the liquid for the particular rice you have - they're all a little different! As a rule of thumb, you'll want 1 part coconut milk to 1 part water. ) Bring the mixture to a boil, then reduce to a simmer, cover, and cook until all the liquid is absorbed per the time indicated on your rice's package directions. Remove from the heat, add in 2 of the tablespoons of coconut oil, the lime juice, and the cilantro, and fluff with a fork to combine.
Cook the shrimp: Add the remaining 1 tablespoon of coconut oil to a large nonstick skillet over medium-high heat. Lay the shrimp out on a cutting board and, using a paper towel, pat them dry. Season with the garlic powder, chili powder, smoked paprika, dried oregano, and ½ teaspoon each salt and ground black pepper, tossing to coat the shrimp well. Add the shrimp to the skillet, arranging them in a single layer - you may have to work in batches - and cook for 1-2 minutes per side until the shrimp is pink & opaque. Transfer the cooked shrimp to a plate and set aside.
Assemble the bowls: Add a scoop of rice to the bottom of a bowl. Top with the shrimp, the pineapple salsa, some sliced avocado, extra chopped cilantro, and a spritz of lime juice. Enjoy!
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