Green Curry Lime Shrimp with Asparagus

INGREDIENTS:

• 1 pound(s) shelled and de-veined shrimp
• 4 teaspoon(s) green curry paste
• 1 tablespoon(s) virgin organic coconut oil
• 1 pound(s) asparagus, cut in 2-inch pieces and/or tips only
• 2 limes
• 1 can(s) (13 1/2- to 14-ounce) coconut milk
• 2 tablespoon(s) less-sodium fish sauce (GMO-FREE)
• 2 package(s) (8.8-ounce) whole-grain brown rice

DIRECTIONS:

1. Start cookong rice, approximately 45 minutes.
2. In medium bowl, toss shrimp with curry paste to coat. In 12-inch skillet, heat coconut oil on medium-high. Add shrimp; cook 3 minutes or just until pink, stirring. Transfer to large bowl.
3. To same skillet, add asparagus tips and 3 tablespoons water; cook 4 minutes or until asparagus is tender-crisp and water evaporates, stirring often. From 1 lime, grate 1 teaspoon peel; cut remaining lime into 4 wedges.
4. Add asparagus to shrimp in bowl. To skillet, add coconut milk and lime peel; heat to boiling on high. Reduce heat to medium and cook 5 minutes or until slightly thickened.
5. Return shrimp mixture to skillet. Stir in fish sauce; heat through.
6. Garnish with extra limes…enjoy!