Coconut Lime Shrimp Skillet with Jasmine Rice

Rinse 1 cup jasmine rice until water runs clear. Add to a pot with 1 3/4 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

While rice cooks, peel and devein 1 pound of shrimp if not already prepared. Pat dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Slice 1 red bell pepper into thin strips. Trim 1 cup snap peas. Mince 3 cloves garlic and 1 tablespoon fresh ginger. Thinly slice 3 green onions, separating white and green parts. Chop 1/4 cup cilantro. Zest and juice 2 limes.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove to a plate.

In the same skillet, add remaining 1 tablespoon olive oil. Add white parts of green onions, garlic, and ginger. Sauté for 30 seconds until fragrant.

Add red bell pepper and snap peas to the skillet. Cook for 2-3 minutes until vegetables begin to soften but remain crisp.

Pour in the can of coconut milk, lime zest, and juice from 1 lime. Bring to a simmer and cook for 2-3 minutes until slightly thickened.

Return shrimp to the skillet and stir to coat in the sauce. Simmer for 1 minute to reheat the shrimp.

Fluff the cooked rice with a fork and divide among four plates. Top with the coconut lime shrimp mixture.

Garnish with green parts of green onions, cilantro, and lime wedges from the remaining lime.