Thai Shrimp with Coconut Rice
242
4
1 cup shredded sweetened coconut
1 cup jasmine rice
2 1/2 cup chicken broth, divided
2 Tablespoon coconut oil
1 red bell pepper, cut into small strips
1 Serrano chili, seeded and minced (you can use more if you like extra heat)
3 cloves garlic, minced
2 pounds large shrimp, peeled and deveined
2 teaspoons oyster sauce
1 Tablespoon dry basil (you can use fresh as well)
2 limes, zested and juiced
1 cup jasmine rice
2 1/2 cup chicken broth, divided
2 Tablespoon coconut oil
1 red bell pepper, cut into small strips
1 Serrano chili, seeded and minced (you can use more if you like extra heat)
3 cloves garlic, minced
2 pounds large shrimp, peeled and deveined
2 teaspoons oyster sauce
1 Tablespoon dry basil (you can use fresh as well)
2 limes, zested and juiced
Toast coconut over medium heat in a skillet until evenly browned. Reserve ¼ cup and combine ¾ cup with rice and 2 cups of the chicken broth in a sauce pan. Toasting the coconut brings out the sweetness and...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
499
Sodium
1846mg
76% DV
Fat
14g
22% DV
Protein
38g
77% DV
Carbs
46g
15% DV
Fiber
6g
25% DV
