Sweet Thai Lime Shrimp & Crispy Coconut Rice

with Pineapple Slaw & Sesame Seeds

Allergens: Shellfish, Sesame, Tree Nuts

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Sweet Thai Chili Sauce

    1 ounce

  • Shrimp

    10 ounce

  • Sesame Seeds

    1 tablespoon

  • Coconut Milk

    1 unit

  • Lime

    1 unit

  • Scallions

    2 units

  • Guacamole

    4 tablespoon

  • Coleslaw Mix

    4 ounce

  • Jasmine Rice

    ¾ cup

  • Sriracha

    1 teaspoon

  • Pineapple

    4 ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Wash and dry produce.
  • In a small pot, combine rice, coconut milk, ⅔ cup water (1 cup for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
  • Keep coconut rice covered off heat until ready to use in Step 5.
Ingredient Quantities

  • Coconut Milk

    1 unit

  • Salt

    1 teaspoon (tsp)

2
  • While rice cooks, zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Drain juice from pineapple into a large bowl; roughly chop pineapple.
  • To bowl with pineapple juice, add guacamole, juice from half the lime, and Sriracha to taste. Whisk to combine.
  • Add coleslaw mix and chopped pineapple to bowl; season with salt and pepper. Toss to evenly combine. Set aside until ready to serve.
Ingredient Quantities

  • Lime

    1 unit

  • Scallions

    2 units

  • Guacamole

    4 tablespoon

  • Sriracha

    1 teaspoon

  • Pineapple

    4 ounce

  • Salt

    1 teaspoon (tsp)

3
  • Rinse shrimp* under cold water, then pat dry with paper towels.
  • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp, scallion whites, salt, and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.
Ingredient Quantities

  • Shrimp

    10 ounce

  • Salt

    1 teaspoon (tsp)

4
  • Add chili sauce and lime zest to pan with shrimp. Stir to evenly coat. 
  • Turn off heat; transfer shrimp to a medium bowl and cover to keep warm until ready to serve. Wipe out pan.
Ingredient Quantities

  • Shrimp

    10 ounce

  • Lime

    1 unit

5
  • Heat a large drizzle of oil in pan used for shrimp over medium heat. Add cooked rice and spread out in a single layer. Season with salt. Cook, undisturbed, until golden brown and crispy on bottom, 3-5 minutes. TIP: Be careful—rice may pop as it cooks!
  • Carefully flip rice (pieces will break apart—that’s OK!); cook, stirring occasionally to break up any large pieces, until golden brown and crispy all over, 1-2 minutes more.
Ingredient Quantities

  • Shrimp

    10 ounce

  • Salt

    1 teaspoon (tsp)

6
  • Divide rice between bowls. Top with slaw and shrimp. Garnish with sesame seeds and scallion greens. Serve with remaining lime wedges on the side.
Ingredient Quantities

  • Shrimp

    10 ounce

  • Sesame Seeds

    1 tablespoon

  • Lime

    1 unit