Spicy Garlic Shrip with Coconut Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 490.5
- Total Fat: 35.4 g
- Cholesterol: 221.0 mg
- Sodium: 1,154.7 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 1.8 g
- Protein: 28.5 g
View full nutritional breakdown of Spicy Garlic Shrip with Coconut Rice calories by ingredient
Introduction
This dish is a staple in many Latin American Countries, named "Camarones al Ajillo." Subtle flavors with a spicy zip. Even the kids love this recipe. This dish is a staple in many Latin American Countries, named "Camarones al Ajillo." Subtle flavors with a spicy zip. Even the kids love this recipe.Number of Servings: 4
Ingredients
-
1 cup Brown Rice, long grain
1 lb Shrimp (about 20)
6 Garlic cloves, minced
1 ½ tsp Salt
1 tsp Pepper, black
2 Jalapeno Peppers
Juice from 1 lime
1 tbsp olive oil
2 1/2 cup Coconut Milk (two 5.6 oz cans)
1 tsp Chili powder
1 tsp Paprika
3 tbsp Cilantro
Directions
1. Cook rice in 2 cups water and 1/2 tsp salt.
2. Mix garlic, 1 cup water and 1/2 teaspoon salt. Pour over shrimp to marinate for 10 minutes.
3. Strain the water from the shrimp mixture. In a medium bowl, add lime juice, jalapeños, and 1/2 teaspoon of salt to the shrimp mixture.
4. Heat olive oil on high heat in large sauté pan. Add shrimp. Cook one minute.
5. Add 1 1/4 cup coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.
6. In a large bowl, mix 1 1/4 cup of coconut milk to the cooked rice.
Serve shrimp over rice. Garnish with chopped fresh cilantro.
Makes 4 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HOTSISTERSUE.
2. Mix garlic, 1 cup water and 1/2 teaspoon salt. Pour over shrimp to marinate for 10 minutes.
3. Strain the water from the shrimp mixture. In a medium bowl, add lime juice, jalapeños, and 1/2 teaspoon of salt to the shrimp mixture.
4. Heat olive oil on high heat in large sauté pan. Add shrimp. Cook one minute.
5. Add 1 1/4 cup coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.
6. In a large bowl, mix 1 1/4 cup of coconut milk to the cooked rice.
Serve shrimp over rice. Garnish with chopped fresh cilantro.
Makes 4 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HOTSISTERSUE.
