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Chili Shrimp and Coconut Risotto

Photo: James Baigrie
Prep time 25 mins
Yield 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 pound large shrimp, shelled and deveined
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 2 tablespoons chili paste
  • 1 14-ounce can coconut milk
  • 4 cups cooked jasmine rice
  • 1 cup bean sprouts
  • 1 scallion, thinly sliced
  • 1 tablespoon fresh lime juice
  • Fresh basil leaved, for garnish

Nutrition Information

  • calcium 79 mg
  • calories 567
  • caloriesfromfat 0 %
  • carbohydrate 52 g
  • cholesterol 168 mg
  • fat 29 g
  • fiber 3 g
  • iron 8 mg
  • protein 25 mg
  • satfat 20 g
  • sodium 900 mg

How to Make It

  1. Heat the oil in a large sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside.

  2. Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.