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Receta Cilantro Shrimp With Lemon Grass Rice And Coconut

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Raciónes: 4


Cost per serving $3.54 view details


  1. Trim root end of lemongrass and cut into 2-inch pcs. Combine water, rice and lemon grass in medium saucepan. Bring to boil, reduce to simmer and cook, covered, 15 min. Remove from heat and let stand, covered, 5 min. Remove lemon grass from rice and throw away. Keep rice hot.
  2. Place coconut on baking sheet and toast at 375 degrees till golden, about 8 min, stirring once. Remove from oven and cold.
  3. In large skillet, heat oil over medium-high heat. Add in ginger, garlic and curry paste and cook 1 minute, stirring constantly. Add in coconut lowfat milk and simmer till thickened, about 3 min.
  4. Remove sauce from heat and place in blender with cilantro. Puree till smooth, 2 min.
  5. Return sauce to skillet, bring to simmer and add in shrimp and red pepper. Simmer till shrimp are just pink, 4 to 6 min. Add in fish sauce, lime juice and season with salt and pepper.
  6. Serve with rice. Top with toasted coconut.
  7. This recipe yields 4 servings.


Nutrition Facts

Amount Per Serving %DV
Serving Size 419g
Recipe makes 4 servings
Calories 557  
Calories from Fat 126 23%
Total Fat 14.69g 18%
Saturated Fat 8.22g 33%
Trans Fat 0.0g  
Cholesterol 259mg 86%
Sodium 335mg 14%
Potassium 542mg 15%
Total Carbs 62.9g 17%
Dietary Fiber 3.4g 11%
Sugars 2.31g 2%
Protein 40.71g 65%
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