Ingredients for Thai Shrimp With Coconut Almond Rice
- Jasmine Rice
- Water
- Light Coconut Milk
- Canola Oil
- Medium Shrimp
- 1/4 cup Thai garlic-chili sauce
- Slivered Almonds
- Green Onion
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How to Make Thai Shrimp With Coconut Almond Rice
- Prepare rice according to package directions, substituting half the required water with 1/2 cup of coconut milk.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add 1 pound of shrimp and cook for 3-4 minutes, until pink and opaque.
- Add 1/4 cup Thai garlic-chili sauce to the shrimp and stir until heated through (adjust to taste).
- Stir in 1/4 cup toasted slivered almonds into the cooked rice.
- Top the coconut almond rice with the shrimp mixture.
- Garnish with 2 tablespoons of chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
11g
Fat
4g
Carbs
15g