• Add the rice and coconut milk to a rice cooker, and add water until you have the correct volume of water for 2 cups of rice. If you don't have a rice cooker, follow the instructions for your rice for stovetop cooking, and keep the coconut milk/water ratio to about 1:1.

  Once the rice has cooked (this time can vary widely depending on how you're cooking the rice) add 2 tbsp of coconut oil, the juice of 1 lime, and the cilantro, and fluff well with a fork or rice paddle.
• You can either wait until the rice is done cooking and leave it in a warmer, or start the shrimp when there's ~8-10 minutes remaining on the rice. To cook the shrimp, pat the shrimp dry and set aside. In a small bowl, combine the chili powder, garlic powder, paprika, oregano, and 1/2 tsp salt and 1/2 tsp pepper. Season both sides of the shrimps with the seasoning mix.
• Add the last 1 tbsp of coconut oil to a large non-stick skillet and heat over medium-high. Once the oil is hot and starting to smoke, cook the shrimp in a single layer in the skillet--it's ok if you need to work in a few batches. Cook the shrimp 1-2 minutes per side, the shrimp should be pink and not translucent. Once cooked through transfer to a plate and repeat for the remaining shrimp.
• To serve, add a large scoop of the coconut rice to a bowl and top with a few shrimp and a spoonful of pineapple salsa (see below) as well as a few avocado slices.
• Enjoy!

Pineapple Salsa

• In a medium bowl, add the pineapple, red pepper, red onion, jalepeño, garlic, and lime juice. Mix well to fully combine, and then season to taste with salt. It goes great with tons of dishes, or just as a dip for chips! Serve fresh at room temp or chilled if making in advance.