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