Shrimp with Coconut Rice

Adapted from a Rachael Ray recipe.

photo Ingredients

  • 1/2 cup shredded coconut, sweetened
  • 1 1/4 cup chicken broth
  • 1/2 cup uncooked rice
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 1/2 lb. frozen, cooked shrimp
  • 1 green bell pepper
  • 3 cups fresh broccoli
  • 1/4 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tbsp soy sauce
  • 1 tsp dried basil
  • lime juice

    Directions
    1) Toast coconut over medium heat in a saucepan until golden brown (stirring constantly once it starts to brown), about 5 minutes. Remove 1/2 for garnish.

    2) To remaining coconut, add broth, rice, salt, and bring it to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Let stand for five minutes and fluff with a fork.

    3) While rice is cooking, heat oil over high heat in a large pan. Add the shrimp, peppers, broccoli, red pepper flakes, and garlic powder. Cook, stirring, for 5 minutes.

    4) Add the soy sauce, basil, and mix well. Serve the shrimp and some sauce over the rice, and top with a squeeze of lime juice and reserved toasted coconut.

    Tip -
    The coconut rice is a delicious as a side dish! Just follow steps 1 and 2 to make the rice by itself and top it with the reserved coconut and a squirt of lime juice.

    photo


    Nutrition Information: (1 of 4 servings)
    Calories- 529, Total Fat- 16.8g (Saturated Fat- 6.8g, Polyunsaturated Fat- 3.4g, Monounsaturated Fat- 5.5g), Cholesterol- 222.6mg, Potassium- 1158.8mg, Total Carbohydrate- 57.3 g (Dietary Fiber- 6.3 g, Sugars- 2.8 g), Protein- 39.5 g

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