Caribbean Shrimp and Okra Skillet with Coconut Rice and Charred Lime

Instructions

1. 1

   1. In a bowl, combine the shrimp with the juice of 1 lime, half of the minced garlic, the thyme, allspice, paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Let marinate for 10 minutes while you prepare the rest.

2. 2

   2. For the coconut rice, heat a medium saucepan over medium heat and add 1 tbsp (15 ml) coconut oil. Add the rinsed rice and stir for 1 minute until glossy. Pour in the coconut milk, water, and 1/2 tsp salt. Bring to a boil, then reduce to low, cover, and cook for 18 minutes. Turn off the heat and let rest, covered, for 5 minutes.

3. 3

   3. While the rice cooks, heat a large skillet or wide sauté pan over medium-high heat. Add the remaining coconut oil and sauté the red onion, red bell pepper, sweet chili pepper, ginger, and remaining garlic for 3 to 4 minutes, until fragrant and just tender.

4. 4

   4. Add the okra to the skillet and cook for 4 minutes, stirring occasionally, so it loses some of its natural slickness and lightly browns around the edges.

5. 5

   5. Stir in the diced tomato, seafood stock or water, the remaining 1/2 tsp salt, and the remaining 1/4 tsp black pepper. Cook for 3 minutes over medium heat, until a light sauce forms.

6. 6

   6. Increase the heat to medium-high, add the shrimp along with all of the marinade, and cook for 3 to 5 minutes, stirring gently, until the shrimp are pink and firm yet juicy.

7. 7

   7. Cut the remaining lime in half and place it cut-side down on a very hot skillet or griddle for 2 minutes, until lightly caramelized. If you prefer to use the oven, roast it at 450°F (230°C) for 4 minutes.

8. 8

   8. Fluff the coconut rice with a fork and mix in half of the cilantro and half of the scallions. Serve the rice as the base, spoon the shrimp and okra skillet over it, and finish with the remaining cilantro, remaining scallions, and the charred lime for squeezing over the top.