Shrimp Stir-Fry with Coconut Rice

A simple dish with a lot of flavor and it doesn't cost too many SmartPoints. Pairs well with a salad. Recipe follows.

Ingredients Needed

• 4 cups rice (Blue Ribbon Long Grain rice; Costco)
• 1 can unsweetened coconut milk (Thai Kitchen)
• 6 carrots
• 6 cups broccoli florets
• ½ cup diced onions
• 4 servings cooked shrimp (Kirkland Signature 31/40 Tail-On Cooked Shrimp)
• ¼ cup soy sauce
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. minced garlic
• 1 Tbsp. tomato paste
• olive oil
• salt
• pepper

Cooking Steps

The Night Before

1. Transfer shrimp from freezer to refrigerator

1 hour prior to serving time

1. Preheat oven to 350° F
2. Fill Instant Pot to 2 cup mark with water
3. Add rice and coconut milk
4. Stir briefly to evenly cover rice
5. Slice carrots (easiest done on mandolin slice)
6. Toss carrots with generous amount of olive oil, some salt, and lots of pepper
7. Spread carrots on cookie sheet
8. Place in oven on middle rack for 40 minutes (roughly 50 minutes until serving time)
9. Put (don't heat, yet) broccoli into tall skillet or wide pot (Le Cruset original)
10. Add light coating of olive oil, some salt, and lots of pepper
11. Combine onions, shrimp, soy sauce, rice wine vinegar, minced garlic, tomato paste

20 minutes prior to serving time

1. Start Instant Pot - "Rice" setting, High Pressure
2. Cook broccoli on medium heat, stirring occasionally, until broccoli is almost consistency desired
3. Add onions, shrimp, et al. to skillet/pot
4. Remove carrots from oven and add to skillet/pot
5. Stir skillet/pot until shrimp are just starting to warm up

Serving Time

1. Transfer skillet/pot to serving bowl, add spoon, place on table
2. Remove Instant Pot pot from base, add spoon, place on table
3. Serve and enjoy.

Looking through the list of ingredients, only the rice wine vinegar and salt weren't purchased at Costco. Go figure.