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Easy Thai Coconut Shrimp and Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)73.7499
Energy (kCal)749.9536
Carbohydrates (g)32.9196
Total fats (g)35.7958
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple. | 2. Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours. | 3. In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned. | 4. Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked. | 5. Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce. | 6. Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice. | 7. Rice: | 8. In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups. | 9. Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 1 lb peeled deveined raw 321.8674 4.1253 61.6988 4.5787
    poblano pepper 1/2 cup chopped roasted - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    ginger 2 tablespoons minced 9.6 2.1324 0.2184 0.09
    honey 1/4 cup - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    coconut milk 1/4 cup 138.0 3.324 1.374 14.304
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    kosher salt 1/2 teaspoon - - - -
    onion 1/2 cup sliced 32.0 7.472 0.88 0.08
    red bell pepper 1/2 cup sliced - - - -
    basil leaf 1/4 cup - - - -
    green onion 1/4 cup chopped 4.7925 1.0188 0.1722 0.0834
    cilantro 1/4 cup 0.92 0.1468 0.0852 0.0208
    basmati rice 1 cup - - - -
    coconut milk 1/2 cup 138.0 3.324 1.374 14.304
    chicken stock 1 cup 86.4 8.472000000000001 6.047999999999999 2.88
    ginger 1/4 teaspoon grated 1.5075 0.3223 0.0404 0.0191
    pineapple 1 tablespoon crushed 5.1562 1.3530000000000002 0.0557 0.0124

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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