Sweet Chili Coconut Shrimp || @lieder66

lieder66 Sweet Chili Coconut Shrimp View my profile

Get App Microwave 8-9oz package of pre-cooked Jasmine rice for 45 seconds. Place in one side of Small Rectangular Stone Baker. 1 @lieder66 on

Get App Dry 8oz shrimp; place in other half of baker. 2 @lieder66 on

Get App Drizzle 1t EVOO on shrimp. Top rice with 1/3c edamame & 2oz roasted red peppers. Drizzle with 1-2t EVOO. 3 @lieder66 on

Get App Bake at 400° for 15-18 mins. 4 @lieder66 on

Get App Mix 2T Boom Boom sauce (or combine Mayo with sriracha) with 1/4c sweet chili sauce. Use whisk if needed to incorporate. 5 @lieder66 on

Get App Shrimp is done when it reaches 145°. 6 @lieder66 on

Get App Top rice with 1-2t soy sauce (or coconut aminos). Add 1t Japanese seasoning if desired. 7 @lieder66 on

Get App Top shrimp with Boom Boom sauce mixture. Then sprinkle with toasted coconut. 8 @lieder66 on

Get App Ready to eat! @lieder66 on

Get App Serve in bowl. Enjoy! @lieder66 on

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