Thai It, You'll Like it
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 374.8
- Total Fat: 14.9 g
- Cholesterol: 221.0 mg
- Sodium: 734.2 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.2 g
- Protein: 27.9 g
View full nutritional breakdown of Thai It, You'll Like it calories by ingredient
Introduction
Rachael Ray Recipe Rachael Ray RecipeNumber of Servings: 2
Ingredients
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* Peppers, sweet, red, raw, sliced, 1 cup (remove)
* Jalapeno Peppers, 1 pepper (remove)
* 8 oz. shrimp
* Kikkoman Less Sodium Soy Sauce, 1.5 tbsp (remove)
* Uncle Ben’s Natural Whole Grain Brown Rice, 1 cup (remove)
* Canola Oil, 1 tbsp (remove)
* Coconut, sweetened, .5 cup (remove)
* Garlic, 1 cloves (remove)
Directions
Preheat oven to 400ºF.
Toast coconut in a saucepan over medium heat until it turns golden brown. Reserve 1/2 cup for garnish. To the remaining coconut , rice and salt, and bring it to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Let the mixture stand for five minutes off the heat then fluff with a fork.
While the rice is cooking, preheat a large, nonstick skillet over high heat with the canola oil. When the pan is hot, add the shrimp, red bell peppers and chili (or red pepper flakes), stirring frequently for about 3-4 minutes.
Add the fish sauce (or soy sauce), basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved toasted coconut and the lime zest.
Number of Servings: 2
Recipe submitted by SparkPeople user AMANDALYNNE415.
Toast coconut in a saucepan over medium heat until it turns golden brown. Reserve 1/2 cup for garnish. To the remaining coconut , rice and salt, and bring it to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Let the mixture stand for five minutes off the heat then fluff with a fork.
While the rice is cooking, preheat a large, nonstick skillet over high heat with the canola oil. When the pan is hot, add the shrimp, red bell peppers and chili (or red pepper flakes), stirring frequently for about 3-4 minutes.
Add the fish sauce (or soy sauce), basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved toasted coconut and the lime zest.
Number of Servings: 2
Recipe submitted by SparkPeople user AMANDALYNNE415.