Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

"I grew up with this recipe in northeast Brazil," says Perlla Fonvielle. These days, she makes it with wild Oregon shrimp.

This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary test

total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.

    Advertisement
  • Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.

  • Note: Nutritional analysis is per serving without rice.

Nutrition Facts

369 calories; calories from fat 75%; protein 18g; fat 31g; saturated fat 21g; carbohydrates 8.4g; fiber 1.2g; sodium 669mg; cholesterol 143mg.
Advertisement