Drain and rinse the rice in cold water. Use a small perforated strainer to do so. You want want to make sure the holes are small enough.
Add water, coconut milk, drained rice and salt to a pot. Mix well with a spatula. Try to get all the chunks out of the coconut milk.
Bring the pot to a boil. Reduce heat to low and cover. Let rice cook for 15 minutes. After 15 minutes, turn off the heat and let rice sit for 5-10 minutes before fluffy and mixing with a fork.
While the rice is cooking, prepare to cook the shrimp. The best way to make the shrimp is on a cast iron skillet. Toss the shrimp in a mixing bowl with avocado oil, paprika or chili lime seasoning and sea salt. Mix until they are well coated.
Heat up a cast iron with avocado oil. When hot, place the shrimp on the skillet. Let them cook for 3 minutes on each one and 1-2 minutes on side two. They are finished when they are fully opaque and shrunken.
When rice is ready, squeeze in the juice of half a lime and mix.
Finally, add rice and shrimp to individual bowls. Top with scallions! Enjoy.
0 servings