Savory Garlic Coconut Shrimp Risotto

Holy Moly. This one came out of nowhere!

Once a week or so our family eats a little meat with our dinner. It usually ends up being Sunday night, but sometimes we have it on Saturdays too. We try to keep the animal product consumption below 10%.
Tonight I pulled some shrimp out of the freezer and some leftover brown rice out of the fridge and made magic! I made this up- yes, but I don't know quite how. Heaven.

Savory Garlic Coconut Shrimp Risotto
approx 2 to 2 1/2 cups frozen shrimp (pre-cooked, de-veined, tail off- as easy as it comes)
6 cloves garlic
1 1/2 cups water
Juice of 1 lime
1/2 red bell pepper, diced
1 tbsp coconut oil
2 cups pre-cooked brown rice
1 13 oz can coconut milk (you'll use 3/4 of it)
3/4 cup frozen corn
approx 1 tsp chili powder
salt

1. Defrost shrimp in warm water.
2.Place garlic cloves, water and 1/2 tsp salt in blender (I used my magic bullet) and pulse until garlic is in fairly small chunks.
3.Drain shrimp, place in bowl and cover with garlic water mixture. Marinate for 10 minutes.
4. Heat coconut oil in large skillet, add diced red pepper and saute for approx 1 minute.
5. Strain water from shrimp and garlic. Add lime juice and a little extra salt and toss to coat.
6. Add shrimp mixture to skillet and stir to coat with oil. Cook for approx 2 minutes
7. Add about 1/2 can coconut milk to skillet and bring to boil, then turn down to simmer. Add chili powder and a little salt. Mix well.
8. Add brown rice and mix in well. Let cook for 2 minutes or so and then add corn.
9. As the rice soaks up the milk, gradually add about 1/4 more can of coconut milk while stirring.
10. Let simmer on medium low until most of moisture is soaked up and it's at about a risotto consistency.
Serve with a colorful green salad and enjoy!