¼ cup short grain rice (white or brown, but we used white in the photo but recommend brown for an extra nutrient & fiber boost)
4 oz. uncooked shrimp (can be frozen or fresh)
½ cup peas
¼ cup lime juice
Instructions
Bring coconut milk to a boil in a medium saucepan. Add rice. Cover and turn heat to low. Allow for rice to cook for about 20 minutes. In a skillet, add shrimp and lime juice. Sautee for about 15 minutes or until shrimp are cooked and no longer pink. When rice is done, add peas and stir in. Place rice and peas on a plate, top with shrimp and enjoy!