Keto-Friendly Indonesian Lunch: Spicy Shrimp Skewers with Coconut Rice and Steamed Vegetables

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup coconut milk
• 2 cups jasmine rice
• 4 cups mixed vegetables (broccoli, carrots, bell peppers)
• 1/2 cup cilantro leaves
• 1 lime, juiced
• 3 tbsp coconut oil
• 2 tbsp fish sauce
• 2 tbsp soy sauce (gluten
• free, for non
• keto)
• 1 tbsp sambal oelek or chili paste
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper, to taste

Instructions

1. Prepare the spicy shrimp skewers by combining the shrimp with sambal oelek or chili paste, fish sauce, soy sauce (if using), coriander, cumin, turmeric, salt, and pepper in a large bowl. Allow to marinate for at least 30 minutes. Cook the jasmine rice according to package instructions, replacing half of the water with coconut milk for added flavor and creaminess. Steam the mixed vegetables until tender but still crisp. Preheat a grill or grill pan, then thread the shrimp onto skewers and cook until opaque and cooked through, about 2 3 minutes per side. Plate the spicy shrimp skewers atop a bed of coconut rice, garnishing with fresh cilantro leaves and a squeeze of lime juice. Serve alongside the steamed vegetables for a complete keto friendly Indonesian lunch experience.

Chef’s Insight

The key to this dish is the balance of flavors - spicy, sweet, and savory - which come together harmoniously in each bite.

Notes

The coconut rice can be made ahead of time and reheated when ready to serve.