Coconut Shrimp Recipe
Recipe Summary
Total:
30 mins
Yield:
Serves 4
2 tablespoons vegetable oil
1 small onion, chopped
1 medium carrot, cut into matchsticks
1 teaspoon red chile flakes
1 can (15 oz.) coconut milk
1 medium tomato, chopped
1 pound shelled and deveined medium shrimp (26 to 30 per lb.)
Steamed rice
½ cup chopped cilantro
DirectionsInstructions Checklist
Step 1
Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.
Step 2
Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.
Step 3
Note: Nutritional analysis is per serving without rice.
Nutrition Facts
Per Serving:
369 calories; calories from fat 75%; protein 18g; fat 31g; saturated fat 21g; carbohydrates 8.4g; fiber 1.2g; sodium 669mg; cholesterol 143mg.
Recipe Summary
Total:
30 mins
Yield:
Serves 4
2 tablespoons vegetable oil
1 small onion, chopped
1 medium carrot, cut into matchsticks
1 teaspoon red chile flakes
1 can (15 oz.) coconut milk
1 medium tomato, chopped
1 pound shelled and deveined medium shrimp (26 to 30 per lb.)
Steamed rice
½ cup chopped cilantro
DirectionsInstructions Checklist
Step 1
Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.
Step 2
Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.
Step 3
Note: Nutritional analysis is per serving without rice.
Nutrition Facts
Per Serving:
369 calories; calories from fat 75%; protein 18g; fat 31g; saturated fat 21g; carbohydrates 8.4g; fiber 1.2g; sodium 669mg; cholesterol 143mg.
