Try this colorful and flavorful shrimp and vegetable sauté over creamy coconut brown rice. There's plenty of time to chop, prep and cook shrimp and veggies while the rice cooks.
Special Diets:
Ingredients
Method
Place coconut milk, 1 cup water and rice in a medium saucepot and bring to a boil.
Reduce heat to medium-low, cover and simmer 45 to 50 minutes or until all liquid is absorbed and rice is tender.
Remove from heat and let stand, covered, 10 minutes then fluff with a fork.
Meanwhile, heat a large skillet over medium-high heat until hot.
Add shallot, asparagus and red pepper and cook 3 minutes or until vegetables are beginning to brown, stirring.
Stir in 1/4 cup water.
Add shrimp, pineapple and lime juice, cover and cook 6 to 7 minutes or until shrimp are just opaque throughout and vegetables are tender, stirring several times.
Stir in cilantro and serve over rice.
Nutritional Info
Serving Size
Calories
310
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.