Many times during the work week we are all very busy and don't have time to spend hours on a meal. Many times the significant other isn't home and you may not even feel like cooking. You resort to a drive by deli or some other form of fast food because you don't want to think about it. My husband Scott is now deployed for 3 months and I really don't want to end up in a rut eating out or making quick boring meals. I came up with this easy and delightful meal tonight to get the ball rolling on a healthy new year. The best part... only a few ingredients needed and 2 pans total.
Coconut Lime Shrimp, Asparagus, and Rice
- Uncooked shrimp - 1/4 to 1/2 lb depending on hunger level
- 8 asparagus spears, ends cut, then chopped in half
- 1 cup dry rice
- Olive oil, vegetable oil, or whatever on hand to coat pan
- Light coconut milk
- 1 lime
- Salt and pepper
- Chopped green onion or cilantro if you have it
Prepare 1 cup dry white rice and 2 cups water in pan. Simmer until ready. Zest the lime and set aside. In a small bowl, squeeze half the lime and salt and pepper shrimp. Add 1/2 cup coconut milk. Set aside. Saute asparagus in pan with salt and pepper. Cover when finished to keep warm. Saute shrimp until pink with the juices. When rice is finished, add a few tbsp of coconut milk, lime zest, and other half of lime juice. Garnish with cilantro or green onion. Takes 20 minutes tops.
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