This warm, creamy rice is infused with coconut milk and toasty almonds. The natural sweetness of almonds and coconut marries well with the spicy chili sauce on the shrimp.
1/2 cup slivered almonds, toasted
2 cups jasmine rice
1 cup water
1 cup lite coconut milk
1 tablespoon canola oil
1 pound shelled and deveined frozen shrimp, thawed
1/4 cup prepared Thai-style chili sauce
Chopped scallions to garnish
How to Make It
Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are golden brown, 4 to 5 minutes and set aside. Prepare rice according to package instructions, replacing half the water with coconut milk. In a saute pan, heat 1 tablespoon oil and cook shrimp until pink, 3 to 4 minutes. Add chili sauce and stir until heated throughout. Stir almonds into cooked rice and top with shrimp mixture and fresh scallions. Serve.
Nutrition information per serving: Calories 518, Cholesterol 171 mg, Total fat 5 g, , Fiber 4 g, Saturated 9 g, Calcium 105 mg, Monounsaturated 1 g, Magnesium 103 mg, Polyunsaturated 7 g, Sodium 404 mg, Carb 43 g, Potassium 528 mg, Protein 30 g, Vitamin E 6 mg
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