Sweet Chili Grilled Shrimp, Coconut Rice, Bok Choy with Shredded Carrot

After just spending a wonderful week in Houston, where everything is "BIGGER" and many things are fried, we will be eating healthy in the weeks to come. My grill is finally working after not having it for almost 2 years(thanks Dudley)!. Look for grilled items in the next few weeks. Here is a yummy grilled shrimp dish, with coconut rice.

Sweet Chili Grilled Shrimp

1 lb Shrimp-peeled, deveined, tail off
3 Tbsp Sweet Chili Sauce
2 Tbsp Hoisin Sauce
1 Tbsp Soy Sauce
1 tsp Chili Garlic Sauce or Sriracha
8-10 Skewers

Mix all wet ingredients in a bowl. Toss shrimp in marinade. Put 6 shrimp on each skewer. Heat frill to 350, put shrimp on grill. Brush shrimp with extra marinade. Turn shrimp after 4 minutes and cook another 4 minutes. Remove from grill and let sit for 2 minutes.

Coconut Lime Rice

1 Cup Brown Rice
11/2 Cup Lite Coconut Milk
1/2 Cup Chicken Broth
2 Green Onions-chopped
Juice and Zest of 1 Lime
1/2 tsp Salt
1/4 tsp Pepper

In a sauce pot, add rice, coconut milk and broth. Bring to a boil, cover and cook for 40-50minutes. Stir in green onion, lime zest, lime juice, salt and pepper.

Boy Choy with Shredded Carrots

1 Head of Bok Choy-chopped
1 Cup Shredded Carrots
1 Tbsp Olive Oil
2 Tbsp Soy Sauce
Salt and Pepper to taste

Clean and chop bok choy. I buy pre-shredded carrots. In a saute pan heat olive oil. Add carrots and saute for 1 minute, add boy choy. Cook for about 3-5 minutes, stirring often. Add in soy sauce, salt and pepper.

Enjoy!