Waka Spiced Shrimp Coconut Rice Bowl

Ingredients

• 12 oz Shrimp, peeled and deveined
• 1 cup Long-grain white rice
• 1/2 cup Coconut milk
• 1 1/2 cups Chicken or vegetable broth
• 1 tbsp Olive oil
• 2 tsp Waka spice blend (or curry powder + smoked paprika)
• 2 cloves Garlic, minced
• 1 tbsp Lime juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Cilantro, chopped (for serving)(optional)

Instructions

1. 1

   Cook the rice: Rinse rice, then add to a pot with broth. Bring to a boil, cover, reduce to low, and simmer until tender, about 15 minutes. Turn off heat and let stand, covered, 5 minutes.

2. 2

   Cook the shrimp: While the rice cooks, pat shrimp dry. Toss with spice blend, salt, and black pepper. Heat olive oil in a skillet over medium-high heat, add garlic, and cook 30 seconds. Add shrimp and cook, stirring, until pink and just cooked through, about 5 minutes.

3. 3

   Make the coconut drizzle: In a small bowl, whisk coconut milk with lime juice and a pinch of salt. If you want it thinner, add 1–2 tbsp water.

4. 4

   Assemble: Fluff rice, divide into bowls, top with spiced shrimp, and drizzle with coconut sauce. Finish with cilantro if using.