Shrimp in Coconut Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz Shrimp small frozen cooked peeled deveined 2 tbsp Extra Virgin Olive Oil 1 cup Onions, Diced & Frozen2 carrot (7-1/2") Carrots cut into matchsticks 1 tsp Garlic, minced, jar, great value0.125 tsp Red Chile Pepper Flake11 oz SO Delicious Coconut Milk, unsweetened-dairy free1/2 cup Great Value Diced Tomatoes - no salt added 1 1/2 cup Great Value Instant Brown Rice1 tbsp Lime Juice - ReaLime 100% Lime Juice 2 tbsp Jerk Seasoning 1 cup Water
In a saucepan combine water, 3 oz of coconut milk and lime juice. Bring to a boil and add rice. Cover and reduce heat. Cook for 5 minutes check to see if rice is done.
In a medium size skillet add olive oil and heat. Once skillet is hot add the matchstick carrots and onions. Saute until onions are translucent. Stir in garlic and chile flakes. Cook for about 30 seconds.
Add 8 oz coconut milk, diced tomatoes and shrimp. Simmer until shrimp is heated about 3 minutes.
Serve over rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LADYLUK.
In a medium size skillet add olive oil and heat. Once skillet is hot add the matchstick carrots and onions. Saute until onions are translucent. Stir in garlic and chile flakes. Cook for about 30 seconds.
Add 8 oz coconut milk, diced tomatoes and shrimp. Simmer until shrimp is heated about 3 minutes.
Serve over rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LADYLUK.
Nutritional Info Amount Per Serving
- Calories: 335.8
- Total Fat: 11.6 g
- Cholesterol: 180.0 mg
- Sodium: 859.0 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 3.6 g
- Protein: 24.6 g
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