Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado

Hi Friends! It’s time for another 30 Minute Thursday!

Have you been enjoying our monthly series so far? Have you made any of the recipes? If so, which ones? Tell me! I’m nosey and I want to know exactly what you’re eating!

Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado

The browned butter gives this dish a rather luxurious quality. As does the creamy coconut-lime rice. I think you’re going to be instantly hooked.

Don’t forget to check out the links below to see the other quick and easy dinners that my blogging friends cooked up this month. And if you make anything from the series, give us a shout out on social media with the hashtag #30MinuteThursday!

Cheers,

Ingredients

For the Rice
1 (14 ounce) can light coconut milk
1/4 cup water
1 tablespoon extra-virgin olive oil
1/8 tsp. salt
1 cup basmati or jasmine rice
Zest of 1 lime
For the Toppings
12 large raw shrimp, peeled and deveined (tails can be on or off)
3 tablespoons unsalted butter, cubed
4 cups loosely torn kale leaves
Salt
Black pepper
Red pepper flakes
1/2 avocado, diced
Lime wedges

Instructions

Make the rice. In a medium saucepan, bring the coconut milk, water, olive oil and salt to a low boil. Stir in the rice and turn down the heat to low. Cover and cook for 15 minutes, checking to make sure the coconut milk doesn’t scorch on the bottom. Turn of the heat, keep the lid on and let the rice sit for 5-7 minutes. Then remove the lid and fluff the rice with a fork. Stir in the lime zest. Cover to keep warm and set aside.
Prepare the toppings. Rinse the shrimp and pat them dry. Heat the butter in a large skillet over medium heat, whisking it as it melts. Once the butter has started to brown and smells nutty, add the shrimp in a single layer. Sprinkle the tops of the shrimp with a few pinches of salt and black pepper. Cook the shrimp for about 1-2 minutes on each side, until they are no longer transparent, the tails have started to curl and they have developed a light golden crust on the outside. Transfer the shrimp to a plate and cover to keep warm. Add the kale to the skillet, tossing it around to get it coated in the remaining butter. Sprinkle the kale with a few pinches of salt and about 1/4 tsp. of the red pepper flakes. Cook the kale for 1 minute, just until it starts to wilt slightly. Remove from the heat and set aside.
Assemble the rice bowls. Divide the rice between two bowls. Top with the cooked shrimp, sautéed kale and the chopped avocado, dividing the ingredients evenly between the two bowls. Squeeze some fresh lime juice over the top. Serve immediately.