Ingredients for Coconut Thai Shrimp And Rice Crock Pot
- 1 cup chicken broth
- 1/2 cup water
- Ground Coriander
- Ground Cumin
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Limes, Juice And Zest Of
- Garlic Cloves
- Fresh Ginger
- 1 medium onion (chopped)
- Red Bell Pepper
- 1 cup chopped carrots
- Flaked Coconut
- Golden Raisin
- Converted White Rice
- Jumbo Shrimp
- 1 cup snow peas
- 1 (13.5 ounce) can full-fat coconut milk
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How to Make Coconut Thai Shrimp And Rice Crock Pot
- In your Crock-Pot, combine 1 cup chicken broth, 1/2 cup water, 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon cayenne pepper (adjust to taste), 1 tablespoon lime zest, 2 tablespoons lime juice, 2 cloves minced garlic, and 1 tablespoon grated ginger.
- Add 1 medium onion (chopped), 1 bell pepper (chopped), 1 cup chopped carrots, 1 (13.5 ounce) can full-fat coconut milk, 1/2 cup raisins, and 1 cup long-grain rice to the Crock-Pot.
- Cover and cook on low for 3 1/2 hours, or until the rice is tender and the liquid is absorbed.
- Stir in 1 pound peeled and deveined shrimp and 1 cup snow peas.
- Cover and cook for an additional 30 minutes, or until the shrimp is pink and cooked through.
- Serve hot, garnished with 1/4 cup toasted coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
51g
Fat
11g
Carbs
16g
