Spicy Shrimp and Broccolini Stir-Fry

Ingredients:

• 1 and 1/4 cups rice and grain mixture
• 1 tbsp. l. coconut oil
• 350 g large shrimp, peeled and deveined
• 1 red jalapeño, seeded and thinly sliced
• 1 tbsp. grated peeled ginger root
• 2 bunches broccolini (about 450 g), coarsely chopped
• 3 green onions, thinly sliced
• 3/4 cup coconut water
• 2 tablespoons crunchy peanut butter
• 2 tbsp chopped fresh cilantro
• Juice of 1 lime

Preparation:

1. Prepare grain mixture according to package directions; set aside.
2. Heat coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until pink, about 1 minute per side. Transfer to a plate and set aside.
3. Add the jalapeño, ginger, and 1/2 teaspoon salt to the skillet and cook until the jalapeño has softened slightly, about 1 minute. Add the broccoli and green onions and cook, stirring occasionally, until the vegetables have softened slightly, 2 minutes.
4. Add coconut water to the pan and cook, stirring, until the broccoli is tender, about 2 minutes. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute.
5. Return the shrimp to the pan and cook until the sauce thickens, another 2 minutes. Stir in the cilantro and lime juice. Serve with a side salad.