Tropic Thunder (Bay)
By Chef Rachel Globensky
Sometimes March feels like it’s 200 days long, doesn’t it? Even though we see more daylight, it can still be awfully grey and cold for most of the month. As Billy Joel sings, “Some folks like to get away, and take a holiday from the neighbourhood…” While he was okay with staying put, he knew why people go chasing the sun: it makes me think about bare feet, ocean air, umbrella drinks, and food that tastes bright and fresh.
This year, a tropical holiday may not be in the cards for you, and that’s okay! Who needs a flight out of YQT when you can find that great escape right in your own kitchen? Sometimes, all you need is the right combination of flavours and a groovin’ playlist to help shift your mood from blah to hurrah! These coconut lime shrimp bowls can help. They’re gorgeously colourful and full of zesty flavours, which is a welcome change after heavy winter staples like root veg, red meat, and rich sauces. It’s true, there are a few steps involved here, but if you give yourself some time and gather everything before you start, it will come together brilliantly.
And, if you’re wondering how many heckin’ limes you’ll need for this recipe, buy about six or seven, and remember to zest them before you juice them. In a pinch, you can use bottled lime juice (and a touch of sugar) in the shrimp and quick-pickles, and use three fresh limes for the sauce and service. See ya later, winter blues!
Coconut Rice Bowls with Citrus Shrimp and Quick-Pickled Veg
Serves 4–6
Ingredients & Preparation
Coconut Rice
• 2 c jasmine rice
• 1 (400 ml-ish) can full-fat coconut milk
• 1¼ c water
• 1 tsp kosher salt
• Zest of 1 lime
Rinse rice until the water runs clear. In a saucepan, bring coconut milk, water, salt, and lime zest to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 18–20 minutes, until tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Marinated Shrimp
• 1½ lb medium shrimp*, peeled and deveined
• 6 Tbsp fresh lime juice
• ½ c chopped fresh pineapple
• 2 cloves garlic, minced
• 1–2 tsp freshly grated ginger
• ½ tsp chilli flakes (optional)
• 1 Tbsp fish sauce or soy sauce
• Kosher salt & black pepper
*The number on a shrimp package (like 41–50) tells you how many shrimp are in a pound—for this recipe, you’ll want 1.5 pounds of 41–50s.
In a bowl, whisk lime juice, pineapple, garlic, ginger, chilli flakes, fish sauce (or soy), and salt and pepper. Add shrimp and toss to coat. Marinate 15–30 minutes. Heat a skillet over medium-high heat with a little oil. Remove shrimp from marinade (please discard marinade) and sear 3–4 minutes, until just pink and cooked through.
Quick-Pickled Veggies
• 2 c shredded red cabbage
• 1 small carrot, julienned
• ½ c sliced cucumber
• 1–2 Tbsp lime juice
• Pinch of salt
Toss cabbage, carrot, and cucumber with lime juice and salt. Let sit for 5–10 minutes while finishing the other components to lightly soften and brighten the vegetables.
Lime Yogurt Sauce
• 3–4 Tbsp plain Greek yogurt or coconut yogurt
• 2 Tbsp lime juice
• Zest of 1 lime
• 1 tsp honey or maple syrup
• Pinch of salt
Whisk all ingredients together until smooth and drizzleable. Adjust sweetness or acidity to taste.
To Finish & Serve
• ¼ c chopped fresh cilantro
• 1 ripe avocado, sliced
• Lime wedges (for serving)
• Optional: toasted coconut flakes, sliced jalapeño
Divide the coconut rice among bowls. Top with shrimp, quick-pickled vegetables, avocado, and cilantro. Drizzle with lime yogurt sauce and finish with extra lime wedges (and any optional toppings).
