Coconut Shrimp and Rice

Yield:

6 Servings

Recipe Time

Prep: 5 Minutes
Cook: 22 Minutes

Nutritional Information

Calories 318
Fat 11 g
Satfat 8 g
Protein 16 g
Carbohydrate 41 g
Fiber 1 g
Cholesterol 90 mg
Sodium 377 mg

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

Preparation

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.

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.

Note:

November 2008