Coconut Lime Shrimp Bowls
Ingredients
- 1 (13.66-oz.) can Thai Kitchen coconut milk
- 1/2 c. chopped pineapple
- 4 thin pineapple rings, cut into wedges
- 6 tbsp. lime juice
- 2 cloves garlic, roughly chopped
- Kosher salt
- McCormick ground black pepper
- 1 1/2 lb. medium shrimp, peeled with the tail on
- 2 c. jasmine rice
- 1/4 c. vegetable oil, divided
- 1/4 c. packed fresh cilantro, chopped
- 2 c. shredded red cabbage
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