Dinner

Spicy Shrimp on Coconut Rice is for Dinner.

Spicy Shrimp on Coconut Rice takes 5 minutes to prepare.

Spicy Shrimp on Coconut Rice takes 22 minutes to cook.

Spicy Shrimp on Coconut Rice makes 6 servings.

The ingredients for Spicy Shrimp on Coconut Rice are:

1 1/2 cups basmati rice
1 Tbsp unsalted butter
1 clove garlic, finely chopped
1/4 tsp. crushed red pepper
12 oz medium shrimp, peeled and deveined
1 can canned low-sodium chicken broth
1 cup canned coconut milk (shake before opening)
1/4 cup lime juice (from about 3 limes)
1/2 tsp salt
1/4 cup finely chopped fresh cilantro (or can use 1 Tbsp dried cilantro)

Here is how you make Spicy Shrimp on Coconut Rice:

Rinse and drain rice several times in cold water to remove excess starch. Melt butter in a large saucepan over medium-high heat. Add garlic, crushed red pepper and shrimp and saute until shrimp is cooked through, 3 to 4 minutes. Transfer shrimp mixture to a plate and cover with foil to keep warm. Add rice to saucepan and cook, stirring, until fragrant and lightly toasted, about 3 minutes. Stir in broth, coconut milk, lime juice and salt, and bring to a boil over high heat. Reduce heat to low, cover pan and cook until rice is tender, 15 minutes. Stir in cilantro, and serve topped with shrimp. Number of Servings: 6Recipe submitted by SparkPeople user LADYDUNN.

The nutritional information for Spicy Shrimp on Coconut Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 302.0

• Total Fat: 8.6 g
• Cholesterol: 115.7 mg
• Sodium: 420.7 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 0.1 g
• Protein: 16.8 g