yield: SERVES 4
· 2 cups white jasmine rice
· 1 cup coconut milk (from can)
· 3 tablespoons coconut oil, divided
· Juice of 1 lime
· 1/2 cup cilantro, roughly chopped
· 1 pound raw shrimp, peeled and deveined
· 2 teaspoons garlic powder
· 2 teaspoons chili powder
· 1 teaspoon smoked paprika
· 1/2 teaspoon dried oregano
· Salt and black pepper, to taste
· Avocado slices, cilantro, and lime wedges, for serving
1. Cook the rice: Add the rice, coconut milk, and water to a medium saucepan over medium heat. (As a rule of thumb, you’ll want 1 part coconut milk to 1 part water.) Bring the mixture to a boil, then reduce to a simmer, cover, and cook until all the liquid is absorbed per the time indicated on your rice’s package directions. Remove from the heat, add in 2 of the tablespoons of coconut oil, the lime juice, and the cilantro, and fluff with a fork to combine.
2. Cook the shrimp: Add the remaining 1 tablespoon of coconut oil to a large nonstick skillet over medium-high heat. Lay the shrimp out on a cutting board and, using a paper towel, pat them dry. Season with the garlic powder, chili powder, smoked paprika, dried oregano, and ½ teaspoon each salt and ground black pepper, tossing to coat the shrimp well. Add the shrimp to the skillet, arranging them in a single layer and cook for 1-2 minutes per side, until the shrimp is pink & opaque.
3 Pineapple salsa: In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.
4. Assemble the bowls: Add a scoop of rice to the bottom of a bowl. Top with the shrimp, the pineapple salsa, some sliced avocado, extra chopped cilantro, and a spritz of lime juice. Enjoy!