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Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado

The Floating Kitchen
  • minutes
  • Serves

INGREDIENTS

12

Shrimp, large raw

1/2

Avocado

4 cups

Kale, leaves

1

Lime, Zest of

1

Lime, wedges

1 14 ounce can

Coconut milk, light

1 cup

Basmati or jasmine rice

1

Black pepper

1

Red pepper flakes

1/8 tsp

Salt

1

Salt

1 tbsp

Olive oil, extra-virgin

3 tbsp

Butter, unsalted

1/4 cup

Water