Honey Chipotle Shrimp + Coconut Rice with Veggies
Ingredients
2 lb wild caught shrimp, deveined and peeled (I used frozen)
1 cup white basmati rice
2 cups unsweetened coconut milk
2-3 cups veggie mix (I used a frozen veggie mix from Costco)
2 tbsp avocado oil for cooking
Drizzle Coconut Aminos (soy sauce alternative)
2 cups chopped Kale (optional)
SEASONINGS:
Chili Powder
Garlic Powder
Cumin
Paprika
S+P
Honey drizzle
Preparation
Start by getting the rice cooking as it will likely take the longest. Add rice and coconut milk into a sauce pan. Bring to a boil, once boiling turn down to low (a simmer) and cover with a lid. Cook until all the liquid is gone, about 15-20 min.
Make sure your shrimp is thawed, if using frozen. I always pat dry seafood before seasoning. In a bowl, add the shrimp and all seasonings. Most of the time I season a protein source, I don’t measure I just sprinkle each seasoning and toss around; chili powder, garlic powder, cumin, paprika, s+p, honey.
Heat your cast iron skillet (or standard skillet) to a low-medium temperature, add 1 Tbsp avocado oil to get the pan coated. Once heated, add in shrimp. I did broke it up into two batches so they would cook evenly. If you have too much in the pan they will steam instead of crisp up. Cooking in batches, and place in a bowl to the side once done.
After the shrimp was cooked, (only takes a few minutes each side), toss in 1 Tbsp avocado oil to coat the pan and then add in the vegetables. Saute the veggies until they start to brown.
This is where you can add the kale, with the other vegetables.
Once the rice, shrimp, and veggies are all done cooking, dish up into your serving plates. Drizzle with coconut aminos if desired.
Enjoy!
TIPS
We had a lot of kale at our house during this recipe, so I added it into almost everything we ate until it was gone. Super easy addition, chop up, sautee with avocado oil and s+p. Great side for any meal.
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