Coconut, Chile, and Lime Shrimp recipe

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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

Nutrition Info

361.8 calories
carbohydrate: 47.7 g
cholesterol: 213 mg
fat: 6.1 g
fiber: 3.4 g
protein: 29.1 g
saturatedFat: 1.7 g
servingSize: -
sodium: 633.6 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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