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Chili Lime Shrimp over Coconut Risotto Recipe


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     Chili Lime Shrimp over Coconut Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Coconut Risotto-
3 1/2 cups chicken broth
1 (15 oz) can coconut milk
1 1/2 cups arborio rice
zest and juice of 1 lime
4 scallions, sliced
Chili Lime Shrimp-
1 Tbsp coconut or canola oil
1 lb shrimp
3 Tbsp sweet chili sauce
zest and juice of 1 lime
chopped fresh cilantro for garnish

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 scallions.
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.

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