recipes
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recipes •
spring shrimp bowl
with cilantro lime coconut rice and pineapple salsa
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for the rice
2 cups white jasmine rice
1 cup canned coconut milk
1 cup water
2 tbsp coconut oil
juice of 1 lime
½ cup cilantro, roughly chopped
for the shrimp
1 pound raw shrimp, peeled + deveined
1 tbsp olive oil (sub avocado)
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
salt + pepper to taste
for the salsa
2 cups pineapple diced
1 red pepper, diced
1 red onion, diced
½ cup cilantro, finely chopped
1 clove minced garlic
juice of 1 lime
salt + pepper to taste
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Finely dice the pineapple, red pepper, red onion, cilantro, garlic and combine in a bowl. Add the juice of a lime and season with salt and pepper.
Add the rice, coconut milk, and water to a medium saucepan over medium heat. (double check the cook time and the liquid for the particular rice you have – they’re all a little different! You’ll want 1 part coconut milk to 1 part water) Bring to a boil, then reduce to a simmer, cover, and cook until all the liquid is absorbed. Remove from the heat, add in 2 tablespoons of coconut oil, the lime juice, and the cilantro, and fluff with a fork to combine.
Add the tablespoon of olive oil to a large nonstick skillet over medium-high heat. Dry the shrimp as much as possible then season with garlic powder, chili powder, smoked paprika, dried oregano, salt and black pepper, tossing in a bowl to coat the shrimp well. Add to skillet, in a single layer – you may have to work in batches – and cook for 1-2 minutes per side, until the shrimp is pink.
Arrange rice, shrimp and salsa in a bowl, top with cilantro and a squeeze of lime.
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Feel free to add chopped jalapeños to the pineapple salsa for an extra kick!
Key Nutrients
