Thai Shrimp with Coconut Rice

Have you ever wanted to dive into Thai cooking but were concerned about the vast number of ingredients in some of the dishes? Yes, there can be many different spices and seasonings in a Thai dish, but don't let that scare you. After all, it's all about adventure in the kitchen right? Well, I won't throw you into the fire right away. This Thai Shrimp dish is actually pretty easy and there isn't an entire laundry list of ingredients either. This is an easy dish to prepare as well and it would fit in with a busy weeknight. 

Ingredients
1 cup shredded sweetened coconut

1 cup jasmine rice

2 1/2 cup chicken broth, divided

2 Tablespoon coconut oil

1 red bell pepper, cut into small strips

1 Serrano chili, seeded and minced (you can use more if you like extra heat)

3 cloves garlic, minced

2 pounds large shrimp, peeled and deveined

2 teaspoons oyster sauce

1 Tablespoon dry basil (you can use fresh as well)

2 limes, zested and juiced

For complete nutrition information, click the magic button  

Directions:

Toast coconut over medium heat in a skillet until evenly browned. Reserve ¼ cup and combine ¾ cup with rice and 2 cups of the chicken broth in a sauce pan. Toasting the coconut brings out the sweetness and the aroma in the kitchen is nice! Cook rice according to package directions.

Rinse the shrimp and pat them dry. Heat the coconut oil in large skillet until hot. Add shrimp, red pepper, minced Serrano pepper, garlic and saute 3-4 minutes until shrimp is cooked. Add the remaining ½ cup broth, basil and fish sauce. Heat through.

Serve in a bowl with the rice at the bottom and the shrimp mix on top. Garnish with remaining coconut and top with the lime zest. Sprinkle the lime juice on top according to taste. I like a lot of lime so I was generous with this.

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