Shrimp and Pineapple over Coconut Rice

Seves 4

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.

Ingredients: 
  • 1 cup canned light coconut milk
  • 1 cup brown basmati rice
  • 1 large shallot, thinly sliced
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 1 red bell pepper, diced
  • 3/4 pound large shrimp, peeled and deveined
  • 1 cup diced pineapple
  • 3 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
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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: 
Per Serving:310 calories (60 from fat), 6g total fat, 3.5g saturated fat, 105mg cholesterol, 490mg sodium, 49g carbohydrate (5g dietary fiber, 8g sugar), 17g protein
Special Diets: 

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.

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