Spicy Coconut Shrimp with Brown Rice

Ingredients

• 1 can (13.5 Oz. Size) Coconut Milk, Divided
• 1 whole Jalapeno Pepper, Sliced In Half (Stem Discarded, And Seeds Too If You Don't Like The Heat)
• 3 cloves Garlic
• 1 whole 1-inch Piece Fresh Ginger, Skinned And Chopped
• ¼ cups Fresh Parsley
• 2 Tablespoons Extra Virgin Olive Oil
• 1 pinch Coarse Salt And Freshly Ground Pepper
• ½ pounds Shrimp, Peeled And Deveined
• 1 cup Uncooked Brown Rice
• 1 cup Water
• ½  Lime, Juiced
• ¼ cups Coconut Shavings, For Garnish (or More!)

Preparation Instructions

Pour 1/2 cup of the coconut milk into a food processor. Toss in the jalapeno, garlic, ginger, parsley, oil and a pinch of salt and pepper. Blitz until smooth.

Pour the marinade over the shrimp in a small bowl and toss to coat. Cover and refrigerate for 1 to 2 hours.

Pour the remaining coconut milk (a little over a cup) into a rice cooker, along with the rice and of water. Flip her on and fugget it.

Heat a medium skillet over medium high. Remove the shrimp from the marinade and add in a single layer. Sear about 2 minutes on one side, flip and sear another minute.

Pour the remaining marinade into a small sauce pan. Bring to a simmer and cook about 3 minutes.

Serve the brown rice with shrimp on top, along with a good drizzle of the coconut sauce, garnished with parsley and coconut shavings.

You. Will. Die.