Directions:
- In a saucepan, combine 1 1/2 cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
- Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
- Heat a small skillet over medium heat; add in the remaining 1/2 cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
- Remove coconut from pan and reserve.
- Heat a big skillet over med-high heat with a tablespoon vegetable oil.
- Season shrimp with salt and pepper; add to the hot skillet.
- Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
- Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
- Cook, stirring often, for 3-4 minutes.
- Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
- Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
- Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
- Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
- Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.56 Kcal (1614 kJ) | ||
| Calories from fat | 247.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.53g | 42% | |
|---|---|---|---|
| Cholesterol | 8.2mg | 3% | |
| Sodium | 1076.85mg | 45% | |
| Potassium | 535.21mg | 11% | |
| Total Carbs | 30.57g | 10% | |
| Sugars | 6.75g | 27% | |
| Dietary Fiber | 4.53g | 18% | |
| Protein | 8.64g | 17% | |
| Vitamin C | 42.7mg | 71% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 14mg | 78% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 113.11 Kcal (474 kJ) | ||
| Calories from fat | 72.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 42% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 3% | |
| Sodium | 315.91mg | 45% | |
| Potassium | 157.01mg | 11% | |
| Total Carbs | 8.97g | 10% | |
| Sugars | 1.98g | 27% | |
| Dietary Fiber | 1.33g | 18% | |
| Protein | 2.53g | 17% | |
| Vitamin C | 12.5mg | 71% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 4.1mg | 78% | |
| Calcium | 16.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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