Spiced Rice with Shrimp and Peas

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup long-grain rice
• 1 cup frozen peas
• 1 red bell pepper
• 1 yellow onion
• 2 tsp curry powder
• ½ cup coconut flakes
• 3 green onions

Instructions

1. 1

   Rinse the 1 cup rice in cold water until clear. In a medium pot, combine rice with 2 cups water and 1/2 tsp salt. Bring to a boil, then cover and simmer on low until tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

2. 2

   While rice cooks, pat the 1 lb shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Transfer to a plate.

3. 3

   In the same skillet, add 1 diced yellow onion and 1 diced red bell pepper. Cook over medium, stirring, until softened and lightly browned, about 6 minutes.

4. 4

   Stir in the 2 tsp curry powder and 1 cup frozen peas. Cook for 1 minute until fragrant and peas are bright green.

5. 5

   Add the cooked rice and shrimp back to the skillet. Gently toss everything together until well combined and heated through, about 2 minutes.

6. 6

   Stir in the 1/2 cup coconut flakes and 3 sliced green onions. Serve warm, with extra coconut on top if you like.

7. 7

   Optional: add a pinch of cayenne or a squeeze of lemon for extra brightness.

Tools you’ll need

• Medium pot with lid
• Large skillet
• Cutting board
• Knife
• Measuring cups and spoons

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