Citrus Basil Shrimp with Coconut Rice
For the rice:
2 c. uncooked jasmine rice
3 c. chicken broth
1 (13 1/2 oz.) can coconut milk
1 1/2 T. The Tasteful Olive Coconut white balsamic vinegar
1 t. Pink Himalayan sea salt (available at The Tasteful Olive)
For the shrimp:
3/4 c. orange juice
1/4 c. lime juice
1 T. The Tasteful Olive Coconut white balsamic vinegar
1/4 c. + 2 T. The Tasteful Olive Basil pressato olive oil, divided
2 t. soy sauce
1 t. dried ginger
1 t. granulated garlic
Pink Himalayan sea salt, to taste (available at The Tasteful Olive)
1 yellow bell pepper, sliced
1 red bell pepper, sliced
24 jumbo shrimp, peeled, deveined, tail off
1/4 c. cilantro, chopped (for garnish, if desired)
Combine the rice, broth, coconut milk, balsamic vinegar, and 1 t. salt in a medium saucepan. Bring to a slow boil, stir, cover, and simmer on low for 15 minutes. Fluff rice with a fork when finished.
While the rice cooks whisk together in a medium bowl or 2 cup measuring cup, the orange juice, lime juice, balsamic vinegar, 1/4 c. olive oil, soy sauce, ginger, garlic, and salt, to taste. Set aside.
Heat a large skillet over medium high heat. Add the remaining 2 T. of olive oil, the peppers, and salt, to taste. Saute for 3-5 minutes then add the shrimp. Saute the shrimp for an additional 3 minutes, salting to taste, then add half of the sauce. Continue to simmer for 2 minutes more.
Serve the shrimp and peppers over the coconut rice and garnish with cilantro, if desired.
