Caribbean Shrimp and Pumpkin Skillet with Coconut Rice and Toasted Lime

Instructions

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   1. In a medium saucepan, combine the rinsed jasmine rice with 240 ml (1 cup) water, 180 ml (3/4 cup) of the coconut milk, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce to very low, cover, and cook for 15 minutes until the liquid is absorbed.

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   2. Remove the rice from the heat and let it rest, covered, for 10 minutes. Then fluff with a fork and add 1 tablespoon chopped cilantro for fragrance.

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   3. While the rice cooks, place the shrimp in a bowl and toss with 1 tablespoon lime juice, sweet paprika, allspice, cumin, 1/2 teaspoon salt, and black pepper. Let stand for 10 minutes.

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   4. Heat a large skillet or wide sauté pan over medium-high heat. Add 1 tablespoon coconut oil and place the lime halves cut-side down in the pan. Toast for 2 to 3 minutes until lightly charred. Remove and set aside.

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   5. In the same skillet, add the remaining 1 tablespoon coconut oil. Add the red onion, red bell pepper, and pumpkin. Cook for 6 to 8 minutes, stirring often, until the onion softens and the pumpkin starts browning at the edges.

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   6. Add the garlic, ginger, fresh thyme, and fresh hot chili. Cook 1 minute more, stirring so the garlic does not burn.

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   7. Add the diced tomato, brown sugar, remaining coconut milk, 2 tablespoons lime juice, and the rest of the salt. Cook over medium heat for 5 to 6 minutes until the tomato softens and the sauce becomes creamy.

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   8. Add the seasoned shrimp to the skillet. Cook for 3 to 5 minutes, stirring gently, until the shrimp are pink, firm, and fully cooked and the pumpkin is tender.

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   9. Taste and adjust with more salt or black pepper if needed. Add most of the remaining cilantro and stir briefly.

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    10. Spoon the coconut rice into shallow bowls and top with the shrimp and pumpkin skillet. Finish with the toasted lime squeezed over the top and the rest of the fresh cilantro.

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    11. If you need to keep the dish warm before serving, place it in a preheated oven at 200°F (95°C) for up to 10 minutes, well covered so it does not dry out.