Rating: 5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 13
Susan Spann, Dunwoody, Georgia
Recipe by Southern Living February 2009

Gallery

Beth Dreiling Hontzas; Styling: Buffy Hargett

Recipe Summary

prep:
30 mins
cook:
5 mins
total:
35 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired. Prepare Coconut-Lime Rice.

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  • Meanwhile, process cilantro, next 7 ingredients, and 3 Tbsp. olive oil in a food processor 15 to 20 seconds or until smooth, stopping to scrape down sides.

  • Sauté shrimp in remaining 1 Tbsp. hot oil in a large skillet over medium-high heat 3 to 5 minutes or just until shrimp turn pink. Stir in cilantro mixture. Serve over rice.

  • Note: Nutritional analysis includes rice.

Nutrition Facts

300 calories; calories from fat 0%; fat 13.9g; saturated fat 3.7g; mono fat 7.6g; poly fat 2.2g; protein 21g; carbohydrates 23.9g; fiber 0.7g; cholesterol 168.1mg; iron 3.2mg; sodium 719mg; calcium 41mg.
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