Coconut, Chile, And Lime Shrimp

• 2 cups water
• 1 cup jasmine rice
• 1/2 teaspoon coconut oil
• 2 limes
• 16 tail-on jumbo shrimp, peeled and deveined
• 1 tablespoon ground chile pepper
• 2 baby bok choy, cut into bite-sized pieces
• 1 carrot, peeled and cut into matchsticks
• 1/2 red bell pepper, cut into matchsticks
• 1 scallion, thinly sliced
• 2 tablespoons peanut butter
• 2 tablespoons sriracha sauce

1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
3. Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
4. Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.

water, jasmine rice, coconut oil, limes, jumbo shrimp, ground chile pepper, choy, carrot, red bell pepper, scallion, peanut butter, sriracha sauce

Taken from www.allrecipes.com/recipe/261390/coconut-chile-and-lime-shrimp/ (may not work)