Thai Shrimp With Coconut Almond Rice Recipe

Experience a taste of Thailand with this quick and easy Thai Shrimp with Coconut Almond Rice recipe! Inspired by The Kansas City Star, this dish features succulent shrimp tossed in a fragrant Thai garlic-chili sauce and served over fluffy coconut rice studded with crunchy almonds. A perfect weeknight meal, ready in under 30 minutes. Pairs wonderfully with our Thai Sweet-and-Sour Cucumber Salad (recipe #288002).

Prep Time 10 mins
Cook Time 25 mins
Calories 384 kcal
Protein 44g
Rating 5.0 (4 Reviews)
Thai Shrimp With Coconut Almond Rice 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thai Shrimp With Coconut Almond Rice

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How to Make Thai Shrimp With Coconut Almond Rice

  1. Prepare rice according to package directions, substituting half the required water with 1/2 cup of coconut milk.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  3. Add 1 pound of shrimp and cook for 3-4 minutes, until pink and opaque.
  4. Add 1/4 cup Thai garlic-chili sauce to the shrimp and stir until heated through (adjust to taste).
  5. Stir in 1/4 cup toasted slivered almonds into the cooked rice.
  6. Top the coconut almond rice with the shrimp mixture.
  7. Garnish with 2 tablespoons of chopped green onions.

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

11g

Fat

4g

Carbs

15g

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