Spiced Rice with Shrimp and Peas

Step 1

Rinse the 1 cup rice in cold water until clear. In a medium pot, combine rice with 2 cups water and 1/2 tsp salt. Bring to a boil, then cover and simmer on low until tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 2

While rice cooks, pat the 1 lb shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Transfer to a plate.

Step 3

In the same skillet, add 1 diced yellow onion and 1 diced red bell pepper. Cook over medium, stirring, until softened and lightly browned, about 6 minutes.

Step 4

Stir in the 2 tsp curry powder and 1 cup frozen peas. Cook for 1 minute until fragrant and peas are bright green.

Step 5

Add the cooked rice and shrimp back to the skillet. Gently toss everything together until well combined and heated through, about 2 minutes.

Step 6

Stir in the 1/2 cup coconut flakes and 3 sliced green onions. Serve warm, with extra coconut on top if you like.

Step 7

Optional: add a pinch of cayenne or a squeeze of lemon for extra brightness.