4 servings

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.

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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