Coconut Ginger Shrimp with Rice

Ingredients
  • 2/3 cup Uncooked brown rice 160ml
  • 1/4 tsp Curry powder 1ml
  • 1 tbsp Canola oil 15ml
  • 1 cup Diced onion 250ml
  • 12 oz Peeled raw shrimp 340ml
  • 1 cup Light coconut milk 250ml
  • 2 tsp Cornstarch 10ml
  • 1/2 cup Frozen green peas, thawed 125 ml
  • 1 tbsp Grated fresh ginger 15ml
  • 1.5 tsp Granulated sugar 7ml
  • 3/4 tsp Ground cumin 4ml
  • 1/4 tsp Curry powder 1ml
  • 1/2 tsp Salt 2ml
  • 1/4 tsp Dried pepper flakes 1ml
  • 1/4 cup Chopped fresh cilantro 60ml
  • 1/4 cup Chopped fresh basil 60ml
  • 1 Medium lime, cut in 4 wedges
Ingredients
  • 2/3 cup Uncooked brown rice 160ml
  • 1/4 tsp Curry powder 1ml
  • 1 tbsp Canola oil 15ml
  • 1 cup Diced onion 250ml
  • 12 oz Peeled raw shrimp 340ml
  • 1 cup Light coconut milk 250ml
  • 2 tsp Cornstarch 10ml
  • 1/2 cup Frozen green peas, thawed 125 ml
  • 1 tbsp Grated fresh ginger 15ml
  • 1.5 tsp Granulated sugar 7ml
  • 3/4 tsp Ground cumin 4ml
  • 1/4 tsp Curry powder 1ml
  • 1/2 tsp Salt 2ml
  • 1/4 tsp Dried pepper flakes 1ml
  • 1/4 cup Chopped fresh cilantro 60ml
  • 1/4 cup Chopped fresh basil 60ml
  • 1 Medium lime, cut in 4 wedges
Instructions
  1. Cook rice with ¼ tsp (1 ml) of the curry powder according to package directions, omitting any salt or fat.
  2. Heat canola oil over medium heat, add the onions and cook for 5 minutes or until soft, stirring frequently. Add the shrimp and cook for an additional 3-4 minutes or until almost opaque in the centre.
  3. In a small bowl, whisk together ¼ cup (60 ml) of the coconut milk and cornstarch until cornstarch is completely dissolved. Stir the coconut mixture into the skillet with the remaining coconut milk, peas, ginger, sugar, cumin, salt, pepper flakes and remaining curry powder. Increase to medium-high heat, bring to a boil and cook for 1-2 minutes or until thickened slightly. Remove from heat.
  4. Spoon equal amounts of the rice in each of six shallow soup bowls or plates, spoon the shrimp mixture evenly over all, sprinkle with cilantro and basil and serve with lime wedges.
Servings:6
Amount Per Serving:1/2 cup of shrimp mixture
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Nutrition Facts
Coconut Ginger Shrimp with Rice
Amount Per 125g
Calories 275 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 341mg 14%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 4g
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.