Preheat oven to 425 degrees. In a dutch oven,
bring chicken broth and coconut milk to a boil.
Stir in rice. Cover and bake for 20-25 minutes,
until rice is tender. Stir in lime juice and
while rice bakes, heat oil in a large skillet over
medium high heat. Add shrimp, cook 5 minutes,
stirring regularly. Remove from heat, stir in
sweet chili sauce and lime zest and juice. Garnish
with cilantro, then serve over the risotto.
0 Out of 5 from
You can add this Chili Lime Shrimp over Coconut Risotto recipe to your own private DesktopCookbook.