Coconut Rice With Shrimp And Scallion Sauce

This dish is a complex mix of fun flavors and aromas and is easy to make. It's versatile enough to either bring to the office for lunch or serve during a candle-lit dinner. The sweetness of the coconut rice pairs excellently with the salty and slightly acidic flavors of the shrimp and scallion sauce. This dish is definitely a winner!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the pot on medium heat and melt 1 tsp of coconut oil. Turn off the heat.

Step 2

Add the coconut milk, water, salt, and agave nectar to the pan/pot and mix until combined. Add the rice into the pot and make sure it's evenly distributed under the liquid mixture.

Step 3

Seal the lid on your pressure cooker and pressure cook on low pressure for 12 minutes or just use the rice setting on an Instant Pot.

Step 4

Release the pressure and give the rice a stir to have any excess liquid absorbed. Remove the pot from the heat and transfer the rice to a plate to cool a bit before serving. NOTE: I prefer letting it sit 10 minutes before eating it because it tends to be more flavorful when it's not piping hot.

Step 5

In a small bowl, combine the scallions, sesame oil, rice vinegar, and soy sauce. Mix until sauce is formed. If you like heat, feel free to add some chili flakes or sriracha!

Step 6

Dry the shrimp on all sides and season generously with salt on both sides.

Step 7

Season a skillet on medium-high heat. Pour the oil into the skillet and let it melt.

Step 8

Once the oil is shimmering, add the shrimp and cook for 2 min on each side until pink in color (no longer translucent) golden brown and fully cooked.

Step 9

Remove the pan from the heat and put the shrimp on top of the coconut rice. Drizzle scallion sauce on top. Top with sesame seeds if desired. Enjoy immediately!

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