Vietnamese Keto Breakfast Delight: Shrimp and Vegetable Stir-Fry with Coconut Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb large shrimp, peeled and deveined 2 cups jasmine rice, rinsed 1 can (14 oz) coconut milk 1 cup water 2 tbsp avocado oil 1 medium onion, thinly sliced 1 red bell pepper, thinly sliced 1 cup broccoli florets 1 cup zucchini, sliced into half
• moons 2 cloves garlic, minced Salt and ground black pepper, to taste 1 tbsp fish sauce 1 tbsp fresh lime juice 1/4 cup chopped cilantro, for garnish Optional: 1 Thai bird's eye chili, thinly sliced

Instructions

1. a. In a medium saucepan, combine rinsed jasmine rice, coconut milk, and water. Bring to a boil, then lower heat and simmer for 18 20 minutes or until the liquid is absorbed. Remove from heat and let it stand covered for 5 minutes. b. In a large skillet or wok, heat 1 tablespoon of avocado oil over medium high heat. Add onion, red bell pepper, broccoli, and zucchini. Sauté for 3 4 minutes or until the vegetables are tender but still crisp. Remove from the pan and set aside. c. In the same skillet, add another tablespoon of avocado oil. Add shrimp and cook for 2 3 minutes on each side or until pink and cooked through. Remove from the pan and set aside. d. Add garlic to the skillet and sauté for 30 seconds until fragrant. Return the vegetables and shrimp to the skillet, season with salt, ground black pepper, fish sauce, and lime juice. Cook for another 2 3 minutes or until everything is heated through. e. To serve, divide coconut rice among six plates. Top with the stir fried shrimp and vegetables. Garnish with chopped cilantro and optional Thai bird's eye chili.

Chef’s Insight

The combination of succulent shrimp, fresh vegetables, and fragrant coconut rice creates a mouthwatering dish that delights the senses.

Notes

To ensure the best texture for the coconut rice, avoid overcooking it. Letting it stand covered after cooking allows the grains to absorb any remaining liquid and steam.