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Coconut Shrimp and Rice

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“From the All You magazine”
READY IN:
27mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  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. 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. Tips: Can use regular long grain rice. Can use light coconut milk if worried about calories.

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