Coconut Lime Shrimp Rice Bowls

Ingredients

• 450 g shrimp, peeled and deveined
• 300 g jasmine rice
• 15 ml oil
• 50 g shredded carrots
• 85 g shelled edamame
• 80 ml light coconut milk
• 15 ml lime juice
• 70 g diced cucumber
• 3 g chopped cilantro
• salt
• black pepper

Method

1. Step 1

   Cook 300 g jasmine rice according to the package directions and keep it warm.

2. Step 2

   Season 450 g shrimp, peeled and deveined, with salt and black pepper.

3. Step 3

   Heat 15 ml oil in a skillet over medium-high heat and cook the shrimp for 4 to 5 minutes, turning once, until pink and cooked through.

4. Step 4

   Add 50 g shredded carrots and 85 g shelled edamame and cook for 2 minutes.

5. Step 5

   Stir in 80 ml light coconut milk and 15 ml lime juice and simmer for 1 minute.

6. Step 6

   Divide the rice between bowls and top it with the shrimp mixture and 70 g diced cucumber.

7. Step 7

   Finish with 3 g chopped cilantro and extra lime wedges before serving.