Garlic-Lime Shrimp with Coconut Broth

🥘 Ingredients

• bell
• bell pepper
  1 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• chicken stock concentrate
  1 tbsp
• coconut milk
  1 unit
• garlic
  6 clove
• jasmine rice
  3 c
• lime
  1
• olive
• olive oil
  1 tsp
• salt
• scallions
  4 unit
• shrimp
  40 oz
• tomato
  1 unit
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 tbsp
• water
  2¼ cup, ½ cup

🍳 Cookware

• small
• paper
• medium
• small
• medium

1. 

   1

   Wash and dry all produce. In a small pot, combine jasmine rice and 2¼ cups of water along with 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 covered and off heat until READY.

   jasmine rice: 3 c, water: 2¼ cup, salt
2. 

   2

   While rice cooks, zest and quarter lime . Thinly peel and mince garlic . Rinse shrimp under cold water, then pat dry with paper towels. In a medium bowl, combine shrimp, lime zest, half the garlic (about 2 cloves), a drizzle of olive oil , salt , and black pepper . Toss to coat and set aside to marinate.

   lime: 1, garlic: 6 clove, shrimp: 40 oz, olive oil: 1 tsp, salt, black pepper: 1 tsp
3. 

   3

   Dice tomato into ½-inch pieces. Trim and thinly slice scallions , then separate the whites from the greens, filling with a small bowl. Dice bell pepper into ½-inch pieces. In a small bowl, mix the tomato, all the greens, an extra drizzle of olive oil, and a squeeze of lime juice from one of the limes. Season with salt and pepper.

   tomato: 1 unit, scallions: 4 unit, bell pepper: 1 unit, olive, lime
4. 

   4

   Heat 2 tablespoons of butter in a medium pot over medium‑high heat. Add the bell pepper, stirring occasionally, until softened, ⏱️ 3-4 minutes . Stir in the scallion whites and the remaining garlic; cook until fragrant, ⏱️ 1 minutes . Add tomato paste , chicken stock concentrate , and veggie stock concentrate and cook, stirring constantly, until fragrant, ⏱️ 30 seconds .

   butter: 2 tbsp, bell, tomato paste: 1 tbsp, chicken stock concentrate: 1 tbsp, veggie stock concentrate: 1 tbsp
5. 

   5

   Shake the coconut milk container well before opening. Add it along with ½ cup water and a generous pinch of salt to the pot. Bring to a gentle boil, then cover and reduce heat. Simmer until the bell pepper is very tender and flavors melt, ⏱️ 8-10 minutes .

   coconut milk: 1 unit, water: ½ cup, salt
6. 

   6

   Drop the shrimp and its marinade into the coconut broth; stir. Cover the pot mostly and cook on low, swirling the pot occasionally, until shrimp are slightly opaque and plump, ⏱️ 6-8 minutes . Off heat, squeeze in more lime juice, taste, and adjust with salt and pepper.

   shrimp, lime
7. 

   7

   Fluff the rice with a fork and fold in 2 more tablespoons of butter , just until it’s glossy. Squeeze a wedge of lime into the broth bowl before topping. Divide the rice between warm bowls, ladle over the shrimp and coconut‑lime broth, and garnish with the tomato salsa and plenty of chopped green scallion tops. Serve with leftover lime wedges.

   butter, lime