Creamy shrimp and jasmine rice cooked in coconut milk with ginger, garlic, and fresh herbs for a balanced one-pot meal.

3 tablespoons avocado oil, divided

1 pound medium shrimp, peeled

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

3 ounces shiitake mushrooms, sliced

1¾ cups coconut milk

¾ cup water

1½ cups jasmine rice

1 teaspoon salt, plus more to taste

2 teaspoons fish sauce

1 tablespoon maple syrup

¼ cup chopped fresh cilantro

Juice of 1 lime

1 jalapeño pepper, thinly sliced

Cook Mode Prevent your screen from going dark

1. Heat 1 tablespoon avocado oil in a pot. Cook shrimp on one side, flip, add garlic and ginger, then cook until done. Remove and set aside.

2. Add another tablespoon oil and sauté bell pepper briefly. Remove and set aside.

3. Add remaining oil and cook mushrooms until softened.

4. Stir in coconut milk, water, rice, salt, fish sauce, and maple syrup. Simmer, cover, and cook until rice is tender.

5. Return shrimp and bell pepper. Stir in lime juice and cilantro.

6. Top with jalapeño and serve warm.

Adjust salt and lime juice to taste before serving. For extra heat, add chili flakes.