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    You are in: Home / Recipes / Chili Shrimp and Coconut Risotto Recipe
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    Chili Shrimp and Coconut Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Sharlene~W's Note:

    Found this quick and tasty dish in "Real Simple" magazine a while back.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in large saute pan over medium heat.
    2. 2
      Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
    3. 3
      Remove the shrimp and set aside.
    4. 4
      Add the chili paste and coconut ilk to pan and bring to a boil.
    5. 5
      Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
    6. 6
      Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
    7. 7
      Serve garnished with basil leaves.

    Ratings & Reviews:

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    Nutritional Facts for Chili Shrimp and Coconut Risotto

    Serving Size: 1 (491 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1032.5
     
    Calories from Fat 271
    26%
    Total Fat 30.1 g
    46%
    Saturated Fat 20.0 g
    100%
    Cholesterol 143.2 mg
    47%
    Sodium 1253.3 mg
    52%
    Total Carbohydrate 157.5 g
    52%
    Dietary Fiber 5.7 g
    23%
    Sugars 1.2 g
    4%
    Protein 31.0 g
    62%

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