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    You are in: Home / Recipes / Coconut Shrimp and Rice Recipe
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    Coconut Shrimp and Rice

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    5 mins

    22 mins

    heartless1's Note:

    From the All You magazine

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    Serves: 6


    Units: US | Metric


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

    Ratings & Reviews:

    • on January 01, 2009


      This was delicious. I used a little extra garlic and butter to saute the shrimp. It says six servings and perhaps it is, but my husband and I ate almost all of it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut Shrimp and Rice

    Serving Size: 1 (195 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 353.3
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 9.5 g
    Cholesterol 91.9 mg
    Sodium 319.1 mg
    Total Carbohydrate 41.9 g
    Dietary Fiber 2.7 g
    Sugars 3.6 g
    Protein 17.5 g

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