Coconut Lime Jasmine Rice with Zesty Grilled Shrimp

Ingredients

Coconut Lime Rice

2 cups jasmine rice 

1 cup full fat coconut milk

1 1/2 cups water 

1 teaspoon salt 

1/2 fresh lime, squeezed

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Scallions, for garnish 

Zesty Grilled Shrimp

2 cups fresh shrimp (approx. 20 pieces)

Smoked paprika or chili lime seasoning 

Avocado oil

Preparation

1. Drain and rinse the rice in cold water. Use a small perforated strainer to do so. You want to make sure the holes are small enough. 
   
2. Add water, coconut milk, drained rice and salt to a pot. Mix well with a spatula. Try to get all the chunks out of the coconut milk.
   
3. Bring the pot to a boil. Reduce heat to low and cover. Let rice cook for 15 minutes. After 15 minutes, turn off the heat and let rice sit for 5-10 minutes before fluffy and mixing with a fork.
   
4. While the rice is cooking, prepare to cook the shrimp. The best way to make the shrimp is on a cast iron skillet. Toss the shrimp in a mixing bowl with avocado oil, paprika or chili lime seasoning and sea salt. Mix until they are well coated.
   
5. Heat up a cast iron with avocado oil. When hot, place the shrimp on the skillet. Let them cook for 3 minutes on each one and 1-2 minutes on side two. They are finished when they are fully opaque and shrunken.
   
6. When rice is ready, squeeze in the juice of half a lime and mix. 
   
7. Finally, add rice and shrimp to individual bowls. Top with scallions! Enjoy.
   

 Recipe and images courtesy of ‘Eat Well with Sari’