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Coconut Shrimp and Rice

Prep time 5 mins
Cook time 22 mins
Yield 6 Servings

Ingredients

  • 1 1/2 cups basmati rice
  • 1 tablespoon unsalted butter
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 12 ounces medium shrimp, peeled and deveined
  • 1 cup canned low-sodium chicken broth
  • 1 cup canned coconut milk (shake before opening)
  • 1/4 cup fresh lime juice (from about 3 limes)
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped fresh cilantro

Nutrition Information

  • calories 318
  • fat 11 g
  • satfat 8 g
  • protein 16 g
  • carbohydrate 41 g
  • fiber 1 g
  • cholesterol 90 mg
  • sodium 377 mg

How to Make It

  1. 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 sauté until shrimp is cooked through, 3 to 4 minutes total. Transfer shrimp mixture to a plate and cover with foil to keep warm.

  2. 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.