“That’s-a-Spicy!” Lime Shrimp

Serves 4

Ingredients

For the Rice:

2 cups Jasmine Rice

1 (15-ounce) can coconut milk

1 teaspoon kosher salt

Juice and zest of 2 limes

7 scallions, chopped, green part only (reserve white part for shrimp)

¼ cup chopped fresh basil

¼ cup chopped fresh cilantro

For the Shrimp:

Juice and zest of 1 lime

2 teaspoons miso

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon fish sauce

1 teaspoon sesame oil

1 teaspoon chili garlic paste

½ cup chicken broth

1 tablespoon cornstarch

½ teaspoon ground ginger

½ teaspoon garlic powder

1 teaspoon kosher salt

1 pound large (16/20) shrimp, peeled and deveined, patted dry

1 ½ tablespoons canola oil, plus more as needed

4 garlic cloves, minced

1 ½ tablespoons minced ginger

7 scallions, chopped, white part only

1 fresno chile, sliced

¼ cup chopped fresh basil

¼ cup chopped fresh cilantro

Make the rice. In a medium-sized saucepan, combine the rice, coconut milk, salt and 1 ½ cups cold water and bring to a boil over high heat. Reduce heat to simmer, cover and cook, undisturbed, for 12 to 15 minutes. Let rice rest for 5 minutes, covered. Using a fork, fluff the rice. Add the lime juice and zest, scallion greens, basil and cilantro and stir to combine.

Meanwhile, in another small bowl, make the sauce by whisking the lime juice, miso, soy sauce, rice vinegar, fish sauce, sesame oil, chili garlic paste, chicken broth and cornstarch until well combined; set aside.

In another small bowl, stir the ground ginger, garlic powder, salt and lime zest until well combined. Sprinkle the seasoning over the shrimp and toss to combine.

In a large non-stick or cast-iron skillet heat add canola oil over medium-high heat. Add the shrimp and cook two minutes per side. Transfer the shrimp to a plate. Lower the heat to medium and add ½ tablespoon more oil, if necessary, to the skillet. Add the scallions, garlic, ginger and chile and saute until fragrant, for 1 to 2 minutes. Add the sauce and bring to a boil. Once thickened, remove from the heat and stir in the basil and cilantro.

To serve, scoop some rice into a shallow bowl, top with some shrimp and drizzle the sauce on top. Serve immediately.