Coconut Lime Shrimp Bowl
A warm grain or noodle bowl topped with coconut-lime poached shrimp and fresh vegetables. Components swap to yield countless variations across proteins, bases, and toppings.
Ingredients
Method
Cook basmati rice according to package directions; fluff with a fork and keep warm.
Slice cucumber and red cabbage; mince garlic and ginger; chop cilantro and slice green onion.
In a small bowl, whisk together coconut milk, lime juice, fish sauce, minced ginger, and minced garlic.
Heat coconut oil in a large saucepan over medium-high heat. Pour in the sauce and bring to a gentle simmer.
Add shrimp and cook for 3–4 minutes, stirring occasionally, until pink and just cooked through. Do not overcook.
Divide cooked rice among four bowls. Top with poached shrimp and sauce.
Arrange cucumber slices and red cabbage around the shrimp. Scatter cilantro, green onion, and sesame seeds over the top.
Serve warm with a lime wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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