Sriracha Shrimp & Green Beans on Coconut Rice

This is really good and really easy to make.  The shrimp and green beans have a decent amount of spice but the coconut rice has a nice creamy coconut taste that tones down the sriracha.  Big shrimp make a pretty dinner but I like smaller shrimp better because you get at least one shrimp in every bite.

2 lbs
peeled medium shrimp
1 tbl
Sriracha Sauce
1 cups
white rice, not parboiled or "converted"
2 cups water
13 oz can coconut milk
1 tsp
salt (In total)
1 tbl
2 cups
frozen french style green beans
chicken broth
1 tbl
canola oil

Peel the shrimp, rinse and drain them, and put them in a mixing bowl.  Add the green beans, mix in the Sriracha sauce, tsp of the salt, and set the shrimp/green bean mixture aside.  Mix the chicken broth and a cup of the coconut milk together in a small bowl and set it to the side.  Put the rice, water, sugar, and remaining amount of the coconut milk (should be just over 1 cup), and the remaining tsp of the salt in a pot and bring to a boil. Lower the heat, cover the rice, and simmer stirring every few minutes, for 20 minutes.   When the rice finishes cooking, fluff it and set it aside with the cover on to keep in the heat.  Now heat a large nonstick frying pan with the vegetable oil over high heat until the the oil starts to shimmer.  Add the shrimp/green bean mixture and stir for about 2 minutes and no more or the shrimp will be overcooked and rubbery.   Now add the chicken broth/coconut milk mixture and stir for 2 to 3 minutes until it comes up to a simmer.  Serve the shrimp and green beans over the rice.