Gluten-Free, Dairy-Free, Serves 4

For the spicy honey garlic shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 2 tablespoons coconut amino
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped

For the coconut rice:

• 1 cup jasmine rice
• 1 cup canned coconut milk (full-fat)
• 1 cup water
• 1/2 teaspoon salt

Directions:

In a medium saucepan, combine the jasmine rice, canned coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Once cooked, fluff the rice with a fork and set aside. In a bowl, whisk together the minced garlic, red pepper flakes, soy sauce, maple syrup or agave nectar, and apple cider vinegar to make the marinade. Toss the peeled and deveined shrimp in the marinade and let it sit for about 10-15 minutes to marinate.

In a large skillet, heat the olive oil over medium-high heat. Add the marinated shrimp to the skillet and cook for about 2-3 minutes on each side, or until the shrimp turn pink and are cooked through. Pour any remaining marinade over the shrimp in the skillet and let it cook for an additional minute until the sauce thickens slightly and coats the shrimp. Serve the spicy honey garlic shrimp over a bed of coconut rice. Garnish with chopped fresh cilantro or parsley for added flavor and color. Enjoy this Spicy Honey Garlic Shrimp with Coconut Rice as a flavorful and satisfying meal!