Thai Chili Shrimp with Coconut Rice

Ingredients:
10 oz. raw shrimp (peeled & deveined)
3/4 cup dry basmati or jasmine rice
1 oz. unsweetened coconut flakes
1 cup unsweetened coconut milk
1/2 cup water
Dash of fine sea salt
1 tbsp. extra virgin olive oil
1 tbsp. Thai Chili sauce

Directions:
Thoroughly rinse rice and place into rice cooker bowl, add unsweetened coconut flakes, coconut milk, water and salt. Stir well to combine all ingredients. Cover bowl and turn on rice cooker. The rice cooker will turn off once the rice is cooked, about 15 to 20 minutes. Once the rice is finished cooking, transfer into a large bowl, fluff with fork and let cool.

While rice is cooling, add olive oil to a pan heated to medium, add shrimp and chili paste, stirring until all the shrimp is coated. Cook shrimp until they've turned completely pink, about five to seven minutes. Serve atop rice and enjoy!

Nutritional info: Serves 2; per serving
473 calories
35 g protein
58 g carbs
11 g fat

Tip: Instead of olive oil, use Mac nut oil or coconut oil due to their high smoke point. Use lime to squeeze over the shrimp & rice. This'll enhance the meal even better. Also, you can try this with other proteins as well.