Garlic-Lime Shrimp with Coconut Broth

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• coconut milk
  1 can
• cooking oil
  1 tbsp
• garlic
  4 cloves
• green bell pepper
  1 unit
• jasmine rice
  1 c
• lime
  2 unit
• olive oil
  1 tbsp
• salt
  1 tsp
• scallions
  4 unit
• shrimp
  1 lb
• tomato
  1 unit
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 unit
• water
  1 c

🍳 Cookware

• medium pot

1. 

   1

   green bell pepper veggie stock concentrate tomato paste chicken stock concentrate shrimp garlic coconut milk tomato lime scallions jasmine rice cooking oil olive oil butter salt black pepper water

   green bell pepper: 1 unit, veggie stock concentrate: 1 unit, tomato paste: 1 tbsp, chicken stock concentrate: 1 unit, shrimp: 1 lb, garlic: 4 cloves, coconut milk: 1 can, tomato: 1 unit, lime: 2 unit, scallions: 4 unit, jasmine rice: 1 c, cooking oil: 1 tbsp, olive oil: 1 tbsp, butter: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 1 c
2. 

   2

   Wash and dry all produce.
3. 

   3

   Cook jasmine rice according to package directions. While rice cooks, zest and quarter lime. Peel and mince garlic.
4. 

   4

   Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Core and dice green bell pepper into ½-inch pieces.
5. 

   5

   Heat butter and a drizzle of cooking oil in a medium pot over medium-high heat. Add green bell pepper and cook, stirring occasionally, until pepper softens slightly ⏱️ 3 minutes . Add scallion whites and remaining garlic. Cook, stirring, until fragrant ⏱️ 30 seconds .
6. 

   6

   Thoroughly shake coconut milk in containers before opening. Add coconut milk, veggie stock concentrate, chicken stock concentrate, tomato paste, and water to pot. Season generously with salt and black pepper. Bring to a boil, then cover and reduce heat to medium low.
7. 

   7

   Once coconut broth has simmered ⏱️ 8 minutes , increase heat to medium. Add shrimp and lime marinade to pot with coconut broth. Stir to combine, then partially cover and cook until shrimp are opaque ⏱️ 2 minutes .
8. 8

   Fluff rice with a fork; stir in butter and olive oil until melted. Divide between bowls, top with shrimp, broth, diced tomato, scallion greens, and a squeeze of fresh lime juice.