Shrimp Burrito Bowl with Cilantro-Lime Rice & Pico de Gallo

Directions

1. Rinse the basmati rice under cold water, drain, and transfer to a small saucepan. Add water, bring to a boil, then cover and simmer on low until the liquid is absorbed (15–18 minutes). Remove from heat and let stand, covered, for 5 minutes.
2. Rinse and dry all produce.
3. In a medium bowl, quarter the grape tomatoes and finely dice the jalapeño after removing seeds and membranes; add to the bowl.
4. Trim the ends of the onion, dice half into ¼-inch pieces, and add to the salsa bowl; reserve the other half in a separate bowl.
5. Quarter and small-dice the bell pepper; add to the bowl with the onion that will be used for the salsa.
6. Juice the lime and pour about half of it into the salsa; save the rest for the rice.
7. Finely chop the cilantro leaves and mix half into the salsa, keeping the rest to fold into the rice. Stir in salt to taste and set the salsa aside.
8. Heat coconut oil in a nonstick skillet over medium heat. If shrimp are frozen, thaw and pat dry, then cook the shrimp 1–2 minutes per side until opaque; transfer to a bowl to rest.
9. Add more coconut oil to the skillet and cook the onion and bell pepper, stirring frequently, until browned and softened, about 2–3 minutes.
10. Fluff the cooked rice with a fork, then stir in the remaining lime juice and chopped cilantro.
11. To serve, spoon cilantro-lime rice into bowls, add the veggie mix, top with shrimp, and crown with pico de gallo.