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Chili Shrimp and Coconut Risotto
- 2 tablespoons olive oil
- 1 pound large shrimp, shelled and deveined
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 tablespoons chili paste
- 1 14-ounce can coconut milk
- 4 cups cooked jasmine rice
- 1 cup bean sprouts
- 1 scallion, thinly sliced
- 1 tablespoon fresh lime juice
Directions:View on Real Simple
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