- 30 min
Cook the rice
In a saucepan, bring the rice and 1 1/2 cup of water (double for 4 ppl.) to a boil, then cook, covered, over medium heat for 10 minutes. Add the peas and cook another 5 minutes. Remove from heat and allow to cool.
Slice celery and roasted red pepper. Chop onion. Mince garlic. Peel the shrimp.
Place in a bowl with lime juice and Sriracha sauce. Mix to coat well.
Sauté the vegetables
In a skillet over high heat, sauté the vegetables in olive oil for 2 minutes, stirring regularly.
Cook the shrimps
Add shrimp and cook for 5 minutes or until shrimp is pink. Add cooked rice and sauté for 3 minutes more.
Add the coconut milk
Add the coconut milk to the pan. Cook for another minute or until desired texture.
Chop the chives.
Sprinkle over the dish and serve.