Spicy Shrimp on Coconut Rice

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 302.0
  • Total Fat: 8.6 g
  • Cholesterol: 115.7 mg
  • Sodium: 420.7 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 0.1 g
  • Protein: 16.8 g

View full nutritional breakdown of Spicy Shrimp on Coconut Rice calories by ingredient
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Yummy! Yummy!
Number of Servings: 6


    1 1/2 cups basmati rice
    1 Tbsp unsalted butter
    1 clove garlic, finely chopped
    1/4 tsp. crushed red pepper
    12 oz medium shrimp, peeled and deveined
    1 can canned low-sodium chicken broth
    1 cup canned coconut milk (shake before opening)
    1/4 cup lime juice (from about 3 limes)
    1/2 tsp salt
    1/4 cup finely chopped fresh cilantro (or can use 1 Tbsp dried cilantro)


Rinse and drain rice several times in cold water to remove excess starch. Melt butter in a large saucepan over medium-high heat. Add garlic, crushed red pepper and shrimp and saute until shrimp is cooked through, 3 to 4 minutes. Transfer shrimp mixture to a plate and cover with foil to keep warm. Add rice to saucepan and cook, stirring, until fragrant and lightly toasted, about 3 minutes. Stir in broth, coconut milk, lime juice and salt, and bring to a boil over high heat. Reduce heat to low, cover pan and cook until rice is tender, 15 minutes. Stir in cilantro, and serve topped with shrimp.

Number of Servings: 6

Recipe submitted by SparkPeople user LADYDUNN.

TAGS:  Fish | Dinner | Fish Dinner |

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