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Thai Basil Shrimp with Coconut Rice


1 C shredded sweetened coconut
1 C jasmine rice
2 1/2 C chicken broth, divided
2 T canola oil
1 red bell pepper, sliced
2 serrano chilis, seeded and minced
3 cloves garlic, minced
2 lbs peeled and deveined shrimp
2 t fish sauce
2 C torn basil
2 limes, zested and juiced


1.  Toast coconut over medium heat in a skillet until evenly browned.  Reserve half and combine other half with rice and 2 C broth in a small sauce pan.  Cook rice according to package directions.
2.  Heat oil in large skillet or wok until smoking hot.  Add shrimp, red and serrano peppers, garlic and sautee 3-4 minutes until shrimp is cooked.  Add 1/2 C broth, basil and fish sauce.
3.  To serve, spoon coconut rice into bowl, top with shrimp mixture then generously top with reserved coconut, lime zest and lime juice.
  • Author: Carole Jones


  • Serving Size: 1/6th
  • Calories: 428
  • Sugar: 7g
  • Sodium: 95mg
  • Fat: 16g
  • Saturated Fat: 0g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 7g
  • Protein: 42g
  • Cholesterol: 5mg