Shrimp and Coconut Rice
DirectionsNote: Wash hands with soap and water.
1. In a large saucepan, cook jasmine rice according to package directions, fluff with a fork and keep warm.
2. In a medium saucepan over medium heat, combine coconut milk, heavy cream, garlic, ginger, lime juice, lime zest, sugar and salt, bring to a boil for 3 to 4 minutes to thicken.
3. In a large skillet, add olive oil. Once hot, add onion and bell pepper and cook for 2 minutes. Add shrimp and cook for 5 minutes or until opaque and cooked through, add red pepper flakes and salt to taste.
4. Stir sauce mixture into rice and serve topped with shrimp mixture and garnish with green onion.
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Nutrition FactsCalories: 392 (Calories from Fat: 135)
Total Fat: 15g (Saturated Fat: 11g)
Total Carbohydrates: 44g (Dietary Fiber: 0g