Avocado Lime Shrimp with Coconut Rice

This is one of the easiest and most flavorful meals you'll ever make. Wild-caught shrimp are an excellent source of zinc and paired with healthy fats such as avocado and full-fat coconut milk, as well as vitamin C-rich bell peppers, make for a healthy meal for this month.

Serves: 4

Prep Time: 25 min.

Cook Time: 30 min.

Total Time: 55 min.

Ingredients

• 1 (14-ounce) can full-fat coconut milk

• ½ cup water

• 1 cup organic sprouted basmati rice OR cooked cauliflower rice

• 2 limes, 1 zested and juice from both

• ¼ cup avocado oil

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh cilantro

• ¼ teaspoon salt

• 1¼ teaspoon black pepper

• ¹⁄₁₆ teaspoon red pepper flakes

• 1-pound raw wild-caught shrimp, peeled and deveined

• 2 medium red bell peppers, cut into ½-inch dice

• 1 avocado, cut into cubes

Instructions

Combine coconut milk and water in a medium saucepan and bring to a boil over medium-high heat. Stir in the rice, then reduce the temperature to low and cover with a lid. Allow the rice to cook for 10 minutes, then turn off the heat and allow the rice to sit, covered, for 20 more minutes. Remove the lid and fluff with a fork.

While the rice is cooking, whisk together the lime zest, juice, avocado oil, garlic, cilantro, salt, pepper and red pepper flakes. Toss in the shrimp and allow to marinate, covered, in the refrigerator for 15-20 minutes. 

Heat a 12-inch skillet over medium heat. Add the shrimp and any remaining marinade to the skillet and sauté shrimp for 3-4 minutes stirring occasionally, until pink and fully cooked, but not rubbery. Remove to a bowl promptly.

With the remaining liquid still simmering, toss in the peppers and sauté for 3-4 more minutes. Add the peppers to the shrimp, then stir in the avocado. Serve over coconut rice.

Notes

You can use larger shrimp if desired.