Coconut Lime Shrimp over Basmati Rice w/ Peach Cups
Serving Size: 4
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Description
Coconut milk, pineapple and lime make this shrimp over rice dish a pure delight in your mouth. Main Meal: Calories:398, Saturated Fat:16g, Trans Fat: 0g, Protein:18g, Carbohydrates:29g, Sugars:28g, Sodium: 196mg Side Dish1: Calories:242, Saturated Fat:1g, Trans Fat: 0g, Protein:6g, Carbohydrates:36g, Sugars:0g, Sodium: 285mg Side Dish2: Calories:61, Saturated Fat:0g, Trans Fat: 0g, Protein:0g, Carbohydrates:15g, Sugars:13g, Sodium: 10mg
Meal Type
Basic
Dietary Preferences
No Preference, Gluten Free
Ingredients
- 12 oz Raw Peeled & Deveined Tail Off Shrimp
- 2 Tbsp Butter
- 1 (20 oz) can Pineapple Chunks
- 1 (13.5 oz) can Coconut Milk
- 2 Tbsp Honey
- 1/2 Lime
- 2 tsp Sririacha Sauce
- ½ tsp Ground Ginger
- ½ tsp Salt
- ½ tsp Pepper
- 2 Tbsp Cilantro
- 1 ¼ cups Basmati Rice
- 1 (14.5 oz) can Chicken Broth
- 4 Peach Cups
- 1/2 cup Water
- 1 tsp Freeze Dried Garlic
Takes to prepare.
Takes to cook.
Takes 20 Minutes total.
Instructions
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Ensure shrimp are thawed. If not, thaw in a bowl with cold water. In a medium sauce pan (that has a lid), add basmati rice, water and chicken broth over high heat.
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Rinse and finely chop the cilantro. In a small bowl, add a bit of water to freeze dried garlic to re-hydrate.
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Once boiling, stir rice and cover with a lid. Reduce heat to low.
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Melt butter in large frying pan over medium heat. Once melted, add thawed (or nearly thawed) shrimp.
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Saute shrimp over medium heat, tossing until nearly all pink. Drain the pineapple.
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Add the drained pineapple, coconut milk, siracha, ground ginger, rehydrated garlic, honey, & salt and pepper to frying pan. Bring to a boil.
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Top shrimp with chopped cilantro. Slice the lime in half. Squeeze lime juice directly onto shrimp. Stir together.
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Scoop rice into a serving dish and fluff with a fork. Serve shrimp over the rice with peach cups on the side. Enjoy!