Stir-Fry Recipe ∼ 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
• 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

Cooking Directions

1. 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.
2. 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.
3. 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.
4. 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.

Nutrition Facts

• calories361.8
• carbohydrateContent47.7 g
• cholesterolContent213 mg
• fatContent6.1 g
• fiberContent3.4 g
• proteinContent29.1 g
• saturatedFatContent1.7 g
• sodiumContent633.6 mg
• sugarContent3.1 g