Spicy Coconut Rice Bowls with Grilled Shrimp

1.Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2.In a medium saucepan, combine the rinsed rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.

3.Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and liquid is absorbed.

4.Remove the rice from heat and let it sit, covered, for 10 minutes to steam. Fluff with a fork before serving.

5.While the rice cooks, prepare the shrimp marinade by combining 1 tablespoon olive oil, smoked paprika, cayenne pepper, ground cumin, garlic powder, black pepper, and a pinch of salt in a bowl.

6.Add the shrimp to the marinade and toss to coat evenly. Let marinate for 10-15 minutes.

7.Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill grates or pan with the remaining 1 tablespoon olive oil.

8.Grill the shrimp for 2-3 minutes per side, until opaque and slightly charred. Remove from heat and set aside.

9.In a large skillet over medium heat, sauté the sliced red bell pepper and zucchini for 4-5 minutes until tender-crisp.

10.Add shredded carrots to the skillet and cook for an additional 1-2 minutes. Season vegetables with a pinch of salt and stir in chopped cilantro.

11.To assemble the bowls, divide the coconut rice among four bowls.

12.Top each bowl with the sautéed vegetables and grilled shrimp.

13.Garnish with additional fresh cilantro and lime wedges on the side for squeezing over.

14.Serve immediately and enjoy your spicy coconut rice bowls with grilled shrimp.