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Chinese Coconut Bliss Shrimp

Name: Chinese Coconut Bliss Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon of Honey; 1 tablespoon of Coconut oil; 1/4 teaspoon of Cayenne Pepper; 2 tablespoons of Ginger, minced; 5 cloves of Garlic, minced; 2 pounds of Raw Shrimp, 26-30/lb, peeled and cleaned; 1 cup of White Long Grain Rice, uncooked; Zest and juice of 1 Lime; 14 ounce can of unsweetened Coconut milk; 4 Scallions, thinly sliced with separate green parts for garnish; 1/2 teaspoon of Ground black pepper; 1 teaspoon of Salt; 2 teaspoons of Cornstarch, mixed with 1 tablespoon of Cold water

Discover an easy and delicious alternative to take-out with our 30-minute Chinese Coconut Bliss Shrimp. Succulent shrimp, seared to perfection, is highlighted by a rich, aromatic backdrop of garlic and ginger. The sweet notes of coconut milk and lime juice bring a unique twist, with a touch of heat ...



30 min

TOTAL TIME

445

CALORIES

$3.16

PER SERVING

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Ingredients

13 INGREDIENTS

6 SERVINGS

1 tbsp honey

1 tbsp coconut oil

1/4 tsp cayenne pepper

2 lbs 26-30 count raw shrimp

peeled and cleaned

1 cup white long grain rice

uncooked

1 whole lime

zested and juiced

14 oz canned unsweetened coconut milk

4 whole scallions

thinly sliced with separate green parts for garnish

1/2 tsp ground black pepper

1 tsp salt

2 tsp cornstarch

mixed with 1 tablespoon of cold water

Directions

RICE

10 min

PREP TIME

20 min

COOK TIME

30 min

TOTAL TIME

Rinse the rice under water in a strainer until the water runs clear. Add it to 2 cups of water with a pinch of salt and bring to a boil. Lower the heat to a simmer, cover, and cook for 20 minutes. Keep covered until ready to serve.

SHRIMP

Season the cleaned shrimp with salt and pepper. Heat coconut oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 minute on each side in batches to ensure that the skillet isn't overcrowded.

SAUCE

In the same skillet, add minced garlic, ginger, and sliced scallions. Cook for a minute.

Add the coconut milk, lime zest, lime juice, honey, and cayenne pepper. Bring to a simmer over medium-high heat and let it cook for 6-7 minutes until slightly thickened.

Stir in the cornstarch-water mixture to the sauce and simmer for another 2 minutes until thickened.

SERVING

Serve the shrimp over rice, ladling the sauce on top. Finish with a sprinkle of sliced scallion greens for garnish. Enjoy your meal!