Ingredients
4 ServingsMeat & Seafood
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Pacific White Shrimp 1 lb
Canned/Bottled Goods
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Sesame Seed Oil 1/4 cup
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Soy Sauce 2 tsp
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Canned Coconut Milk 1 can
Produce
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Garlic Cloves 6
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Ginger 2 tsp
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Fresh Shallots 2
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Red Bell Peppers 2
Spices
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Crushed Red Peppers 1 pinch
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Kosher Salt 1/2 tsp
Dry Goods
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Basmati Rice 1 cup
Pantry
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Water 3/4 cup
Preparation
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Cook Coconut Rice
Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.
- 1 can Canned Coconut Milk
- 3/4 cup Water
- 1/2 tsp Kosher Salt
- 1 cup Basmati Rice
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Cook Shrimp
Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic, ginger & red pepper flakes. Cook & stir until fragrant, about 30 seconds. Add shrimp. Raise heat to medium high & cook until shrimp are opaque, 2 to 3 minutes, stirring often. Add soy sauce & stir to coat.
- 2 Tbsp Sesame Seed Oil
- 4 , minced Garlic Cloves
- 1 tsp , minced Ginger
- 1 pinch Crushed Red Peppers
- 1 lb , peeled and deveined Pacific White Shrimp
- 2 tsp Soy Sauce
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Cook Red Bell Pepper
Prepare ingredients. Set pan to medium high heat for 1 minute. Add oil, shallot & pepper. Cook & stir until soft, about 3 minutes. Remove from pan. Add garlic and ginger; cook for 1 minute. Season to taste.
- 2 Tbsp Sesame Seed Oil
- 2 , finely minced Fresh Shallots
- 2 , diced Red Bell Peppers
- 2 , finely minced Garlic Cloves
- 1 tsp , minced Ginger
- to taste Kosher Salt
- to taste Black Pepper
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Serve and Enjoy!
Pair with good music.
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 610 kcal | |
Total Fat | 34 g | 44% |
Total Saturated Fat | 21 g | 106% |
Unsaturated Fat | 13 g | |
Cholesterol | 145 mg | 48% |
Sodium | 1100 mg | 50% |
Total Carbohydrate | 51 g | 18% |
Fiber Total Dietary | 3 g | 10% |
Sugars Total | 5 g | |
Good Source: Protein | 23 g | 45% |
Excellent Source: Vitamin C | 95 mg | 110% |
Calcium Ca | 116 mg | 8% |
By Innit Culinary Team