(NC) – This warm, creamy rice is infused with coconut milk and toasty almonds. The natural sweetness of almonds and coconut marries well with the spicy chili sauce on the shrimp.
Ingredients
- 1/2 cup almonds slivered, toasted, 125 mL
- 2 cups jasmine rice 500 mL
- 1 cup water 235 mL
- 1 cup light coconut milk 235 mL
- 1 tablespoon canola oil 15 mL
- 1 pound shrimp shelled and deveined, frozen, thawed, 454 g
- 1/4 cup Thai-style chili sauce prepared, 60 mL
- scallions Chopped, to garnish
Instructions
- Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are golden brown, 4 to 5 minutes and set aside. Prepare rice according to package instructions, replacing half the water with coconut milk.
- In a saute pan, heat 1 tablespoon (15 mL) oil and cook shrimp until pink, 3 to 4 minutes. Add chili sauce and stir until heated throughout. Stir almonds into cooked rice and top with shrimp mixture and fresh scallions. Serve.
Nutrition
Calories: 518kcal | Carbohydrates: 43g | Protein: 30g | Total Fat: 26.5g | Saturated Fat: 13.9g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 7.1g | Cholesterol: 171mg | Sodium: 404mg | Potassium: 528mg | Fiber: 4g | Vitamin E: 6mg | Calcium: 105mg | Magnesium: 103mg
Nutrition Facts
Thai Shrimp With Coconut-Almond Rice
Amount per Serving
Calories
518
% Daily Value*
Total Fat
26.5
g
41
%
Saturated Fat
13.9
g
87
%
Polyunsaturated Fat
3.7
g
Monounsaturated Fat
7.1
g
Cholesterol
171
mg
57
%
Sodium
404
mg
18
%
Potassium
528
mg
15
%
Carbohydrates
43
g
14
%
Fiber
4
g
17
%
Protein
30
g
60
%
Vitamin E
6
mg
40
%
Calcium
105
mg
11
%
Magnesium
103
mg
26
%
* Percent Daily Values are based on a 2000 calorie diet.
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