“Savory Nigerian Gluten-Free Coconut Rice Bowl with Grilled Vegetables and Suya Spiced Shrimp”

Allergens

Shellfish (shrimp)

Ingredients

• 2 cups gluten
• free long grain rice
• 1 can (13.5 oz) coconut milk
• 2 cups water
• 1 lb large shrimp, peeled and deveined
• 1 medium zucchini, sliced into rounds
• 1 medium yellow squash, sliced into rounds
• 2 bell peppers, cut into strips
• 2 tbsp Suya spice blend
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large saucepan, combine rice, coconut milk, and water. Bring to a boil, then reduce heat and simmer covered for 18 minutes or until the rice is cooked through.
2. Meanwhile, in a large bowl, toss zucchini, yellow squash, bell peppers, and 2 tablespoons of Suya spice blend with 2 tablespoons of olive oil. Season with salt and pepper to taste. Set aside.
3. In another bowl, toss shrimp with the remaining Suya spice blend and 1 tablespoon of olive oil. Set aside.
4. Preheat a grill or grill pan over medium high heat. Grill vegetables until tender and slightly charred. Remove from heat.
5. Grill shrimp until opaque and cooked through. Remove from heat.
6. Fluff the cooked rice with a fork and season to taste.
7. Assemble the bowl by adding a scoop of coconut rice, grilled vegetables, and Suya spiced shrimp.

Chef’s Insight

The combination of flavors and textures in this dish is sure to delight your senses. Don't be afraid to experiment with different vegetables and proteins to create your perfect bowl.

Notes

Feel free to adjust the spiciness of the Suya spice blend according to your preference.