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Thai Shrimp With Coconut-Almond Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.9738
Energy (kCal)1492.9074
Carbohydrates (g)22.1342
Total fats (g)127.8517
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare rice according to the package directions, but replace half the water called for with coconut milk. | 2. Heat the oil in a large skillet. Add shrimp and cook 3-4 minutes until pink. | 3. Add chili sauce and stir until heated through. | 4. Stir almonds into cooked rice and top with shrimp mixture. | 5. Garnish with onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jasmine rice 1 cup - - - -
    water - - - -
    coconut milk - - - -
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    shrimp 1 lb shelled deveined 321.8674 4.1253 61.6988 4.5787
    chili sauce 1/3 cup 83.72 18.0089 2.275 0.273
    almond 1/2 cup slivered toasted 963.56 0.0 0.0 109.0
    green onion chopped - - - -

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



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