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Coconut Rice Bowls with Shrimp and Vegetables

Name: Coconut Rice Bowls with Shrimp and Vegetables
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 can coconut milk; 1 cup frozen peas and carrots, thawed; 1 cup jasmine rice; 1 pound large shrimp, peeled and deveined; 1 red bell pepper, diced; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 cloves garlic, minced; 2 tablespoons freshly squeezed lime juice; Chopped fresh cilantro leaves for garnish

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

1 cup jasmine rice

1 can coconut milk

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 pound large shrimp, peeled and deveined

2 cloves garlic, minced

1 red bell pepper, diced

1 cup frozen peas and carrots, thawed

2 tablespoons freshly squeezed lime juice

Chopped fresh cilantro leaves for garnish

Directions

Combine the rice, coconut cream, 1/2 tsp. salt, and 1/2 cup water, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Let the rice rest off the heat for 10 minutes. Meanwhile, in a small bowl, whisk the broth, lime juice, fish sauce, soy sauce, and cornstarch; set aside. Heat 1 Tbs. of the oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until starting to brown, 3 to 5 minutes. Toss the mushrooms, and cook until their liquid has been released and they’re golden-brown, about 5 minutes. Season with 1/8 tsp. salt, and transfer to a plate. Heat the remaining 1 Tbs. oil in the skillet over medium-high heat, and add the shrimp, snow peas, and ginger. Cook until the shrimp are bright pink and the snow peas are crisp-tender, about 1 minute. Quickly whisk the broth mixture, and add to the skillet. Cook until the shrimp are opaque and the sauce has thickened slightly, about 2 minutes. Stir in the mushrooms. Fluff the rice with a fork, and divide between two bowls. Top each with a portion of the shrimp and vegetables. Sprinkle with the scallion and serve.