Ingredients
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
Instructions
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.
Nutrition
- 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