Here’s another recommended recipe we found from womansday.com.
Reference Link:
Coconut Shrimp and Rice:

Flavored with light coconut milk and spicy red chiles, this under 400-calorie shrimp recipe will make you feel like you’re on island time.

WD Test Kitchen Tip: The seeds actually aren’t the hottest part of the pepper. To turn down the heat, carefully remove the white membrane the chili seeds cling to. And for perfectly-cooked rice without clumping, rinse the grains in a fine mesh strainer under cold water until the water runs clear, then cook as directed.

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• 1 cup white rice
• 1 Tbsp. vegetable oil
• 4 scallions, thinly sliced, light and dark green parts separated
• 2 cloves garlic, finely chopped
• 1 1” piece ginger, peeled and cut into thin matchsticks
• 1 small bunch cilantro, stems separated and finely chopped
• 1 red chile, seeded and thinly sliced
• 1 13.5-oz. can light coconut milk
• 6 oz. green beans, cut into thirds
• 1 lb. large peeled and deveined shrimp
• 3 Tbsp. fresh lime juice
• 2 tsp. low-sodium soy sauce

• 1. Step 1Cook the rice according
     to package directions.
  2. Step 2Meanwhile, heat the oil
     in a large deep skillet over
     medium heat. Add the light
     green parts of scallions, garlic,
     ginger, cilantro stems, and
     half the chile and sauté for 3 minutes.
  3. Step 3Add the coconut milk and bring to a simmer, then add
     the green beans. Cover, and
     simmer for 1 minute.
  4. Step 4Add the shrimp, return to
     a simmer and cook, covered,
     until the shrimp are opaque
     throughout, about 3 minutes.
     Remove from the heat.
  5. Step 5Stir in the lime juice and soy
     sauce. Serve over the rice and
     top with the reserved dark
     scallion greens, cilantro leaves,
     and remaining chile, if desired.

PER SERVING 357 CAL, 11 G FAT (5.5 G SAT FAT), 143 MG CHOL, 764 MG SOD, 22 G PRO, 44 G CAR, 2 G FIBER

Jeannie notes.. Above is curated for evaluation and recommendation from womansday.com

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Coconut Shrimp and Rice

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