Sweet Chili Coconut Shrimp
Microwave 8-9oz package of pre-cooked Jasmine rice for 45 seconds. Place in one side of Small Rectangular Stone Baker.
1
Dry 8oz shrimp; place in other half of baker.
2
Drizzle 1t EVOO on shrimp. Top rice with 1/3c edamame & 2oz roasted red peppers. Drizzle with 1-2t EVOO.
3
Bake at 400° for 15-18 mins.
4
Mix 2T Boom Boom sauce (or combine Mayo with sriracha) with 1/4c sweet chili sauce. Use whisk if needed to incorporate.
5
Shrimp is done when it reaches 145°.
6
Top rice with 1-2t soy sauce (or coconut aminos). Add 1t Japanese seasoning if desired.
7
Top shrimp with Boom Boom sauce mixture. Then sprinkle with toasted coconut.
8
Ready to eat!
Serve in bowl. Enjoy!
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.