Thai Pesto Shrimp & Coconut Rice Bowl
Remember the spicy Thai pesto I shared a few weeks ago? One of my favorite ways to use the pesto has been to create a bowl filled with coconut rice, grilled shrimp, and shredded zucchini and serve the pesto alongside. It’s fresh, with flavors that taste perfectly light for hot summer nights. And since rice and shrimp are always stocked in my pantry and freezer, this meal is easy to throw together for a quick weeknight dinner.
Thai Pesto Shrimp & Coconut Rice Bowl
Spicy Thai Pesto
10-12 medium shrimp, peeled and deveined
Olive oil
Low-sodium soy sauce
Half a lime
Crushed red pepper
1 cup jasmine rice
1 can light unsweetened coconut milk
1 teaspoon kosher salt
1 zucchini
For the coconut rice, rinse and drain the jasmine rice in a fine-mesh strainer. Combine rice, 1/2 cup coconut milk, 1/2 cup water and salt in a saucepan. Turn the burner to high heat and bring the contents to a boil. Stir and reduce the a low simmer, covering the pot with a lid. Cook for 15 minutes. Remove from heat and let stand another 10 minutes. Fluff with a fork and add more coconut milk and salt to taste.
Meanwhile, place shrimp in a small bowl and drizzle with olive oil, a splash of soy sauce, a squeeze from half a lime, and sprinkle crushed red pepper. Let stand to marinate for 10-15 minutes. Thread onto 4 skewers, pre-soaked in water, and grill over medium-high heat. Shred the zucchini using a hand grater.
To serve, place rice in a bowl and add shredded zucchini on the side. Serve with the shrimp still on skewers, or slide onto the other size of the bowl, opposite the zucchini. Serve the spicy Thai pesto alongside.