Coconut Shrimp and Rice Recipe

Name: Coconut Shrimp and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups basmati rice; 1 tablespoon unsalted butter; 1 garlic clove, finely chopped; ¼ teaspoon crushed red pepper flakes; 12 ounces medium shrimp, peeled and deveined; 1 cup canned low sodium chicken broth; 1 cup coconut milk (shake before opening); ¼ cup fresh lime juice (from about 3 limes); ½ teaspoon salt; ¼ cup finely chopped fresh cilantro

Servings: persons

1 ½ cups basmati rice
1 tablespoon unsalted butter
1 garlic clove, finely chopped
¼ teaspoon crushed red pepper flakes
12 ounces medium shrimp, peeled and deveined
1 cup canned low sodium chicken broth
1 cup coconut milk (shake before opening)
¼ cup fresh lime juice (from about 3 limes)
½ teaspoon salt
¼ cup finely chopped fresh cilantro

1
Rinse and drain rice several times in cold water to remove excess starch.
2
Melt butter in alarge saucepan over med-high heat.
3
Add garlic, crushed red pepper and shrimp.
4
Saute until shrimp is cooked through -- 3 to 4 minutes, total.
5
Transfer shrimp mixture to a plate and cover with foil to keep warm.
6
Add rice to saucepan and cook, stirring, until fragrant and lightly toasted -- about 3 minutes.
7
Stir in broth, coconut milk, lime juice and salt.
8
Bring to a boil over high heat.
9
Reduce heat to low, cover pan and cook till rice is tender -- about 15 minutes.
10
Stir in cilantro, and serve topped with shrimp.
11
Tips: Can use regular long grain rice.
12
Can use light coconut milk if worried about calories.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups basmati rice, 1 tablespoon unsalted butter, 1 garlic clove, finely chopped, ¼ teaspoon crushed red pepper flakes, and more.

Yes, Coconut Shrimp and Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp and Rice

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