Finely chop the parsley. In a bowl, mix the lime juice, cumin, paprika powder, salt, and pepper. Add the scampi, toss to coat, and let marinate while you prepare the rest (at least 10–15 minutes).

Finely chop the fresh coriander and set aside a few sprigs for garnish.

Dice the tomatoes and the red bell pepper. Finely chop the green jalapeño (remove the seeds if you want it less spicy). Finely chop the onion and mince the garlic.

Bring a large pot of water to a boil, add some salt if desired, and cook the rice until done according to the package instructions. Keep the rice warm until serving.

Heat a splash of olive oil over medium heat in a large roasting pan or deep skillet. Add the chopped onion and sauté for about 5 minutes until translucent and soft, but not browned. Stir occasionally.

Add the minced garlic, half of the chopped coriander, and the finely chopped jalapeño to the onion and cook briefly until the garlic becomes fragrant.

Add the diced tomatoes and cook for 5 minutes so they reduce slightly. Then add the pieces of bell pepper and let everything simmer gently for about 10 minutes with the lid slightly ajar. Stir occasionally so nothing burns.

Pour the coconut milk into the vegetables and bring briefly to a boil without a lid. Let it simmer gently for a few minutes so the flavors combine. Taste and season with pepper and salt if needed.

Add the marinated scampi, including the lime mixture, to the pan and cook for 2–3 minutes, until the scampi are pink and opaque. Note: scampi cook quickly — do not leave them in too long.

Turn off the heat and stir the remaining coriander through the dish or sprinkle it over when serving. Serve warm with the rice. Enjoy!