Creamy Coconut Shrimp with Lime Rice

Rinse the jasmine rice thoroughly under cold water until the water runs clear. Cook the rice according to package instructions, using water (or chicken broth for extra flavor). Once cooked, fluff with a fork, add the zest and juice of half a lime, and set aside.

While the rice cooks, finely dice the red onion, mince the garlic, and grate the ginger. Dice the red bell pepper into small pieces.

Heat olive oil in a large skillet or pan over medium heat. Add the diced red onion and bell pepper and sauté for 3-4 minutes until softened.

Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.

Pour in the full-fat coconut milk. Bring to a gentle simmer, stirring occasionally. Season with salt and black pepper.

Add the peeled and deveined shrimp to the simmering coconut sauce. Cook for 3-5 minutes, or until the shrimp turn opaque and pink. Do not overcook.

Remove the skillet from the heat. Stir in the juice from the remaining half lime and chopped fresh cilantro.

Serve the creamy coconut shrimp immediately over the lime-infused jasmine rice. Garnish with extra cilantro if desired.