Delightful Indonesian Paleo Brunch: Spicy Shrimp & Coconut Fried Rice with Kaffir Lime Crushed Avocado

Allergens

Shrimp - Egg

Ingredients

• 12 large shrimp, peeled and deveined
• 2 cups cooked jasmine rice (preferably day
• old)
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 tsp cayenne pepper
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 1 tbsp fish sauce
• 2 kaffir lime leaves, thinly sliced
• 1 avocado, halved and pitted
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pan, heat the vegetable oil over medium high heat. Add the shrimp, garlic, shallot, salt, white pepper, and cayenne pepper. Cook until the shrimp is pink and cooked through. Remove from the pan and set aside.
2. In the same pan, add a little more oil if needed and pour in the coconut milk. Add the cooked rice and stir well to combine. Let it cook for 5 minutes, stirring occasionally, until the rice is heated through and has absorbed some of the coconut milk.
3. Push the rice to one side of the pan and crack the egg into the empty half. Scramble the egg, breaking it up as it cooks with a wooden spoon or spatula. Once cooked, mix the egg with the rice.
4. Add the fish sauce and kaffir lime leaves to the rice. Stir well to combine.
5. To make the Kaffir Lime Crushed Avocado, mash the avocado in a bowl until smooth. Season with salt and pepper, if desired.
6. Plate the Spicy Shrimp & Coconut Fried Rice on two plates, topping each with half of the cooked shrimp. Place the Kaffir Lime Crushed Avocado alongside the fried rice on each plate. Garnish with fresh cilantro leaves and enjoy!

Chef’s Insight

The key to this dish is balancing the flavors and textures. Make sure not to overcook the shrimp or the rice will become too soft.

Notes

Feel free to adjust the spiciness of the shrimp by increasing or decreasing the cayenne pepper.