Coconut Rice Bowls with Shrimp and Vegetables

Ingredients

• 1 cup jasmine rice
• 1 can coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen peas and carrots, thawed
• 2 tablespoons freshly squeezed lime juice
• Chopped fresh cilantro leaves for garnish

Directions

1. Put the rice, coconut cream, 1/2 tsp. salt, and 1/2 cup water in a pot, then bring everything to a boil. Lower the heat to a gentle simmer, cover, and cook until the rice is tender and the liquid is gone, 18 to 20 minutes. Take the pot off the heat and let the rice sit for 10 minutes.
2. While the rice cooks, whisk the cornstarch with the broth in a small bowl, then mix in the lime juice, fish sauce, and soy sauce. Set the sauce aside for now.
3. Set a large skillet over medium-high heat and pour in 1 Tbs. of the oil. Add the mushrooms and leave them alone until they begin to brown, 3 to 5 minutes. Stir them, then keep cooking until their juices have cooked off and the mushrooms are golden-brown, about 5 minutes. Sprinkle with 1/8 tsp. salt, then transfer them to a plate.
4. Warm the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the shrimp, snow peas, and ginger, and cook until the shrimp turn bright pink and the snow peas still have a little snap, about 1 minute. Give the broth mixture a quick whisk, then pour it into the skillet. Cook until the shrimp are opaque and the sauce thickens slightly, about 2 minutes. Stir the mushrooms back in. Fluff the rice with a fork, then divide it between 2 bowls. Spoon the shrimp and vegetables over the rice, sprinkle with the scallion, and serve.