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Coconut Fried Rice

with Shrimps

  • 30 min
600 calories and less
Spicy
Seafood
Family Friendly
High Protein
Low Sodium
Travel to the Caribbean with coconut fried rice and shrimp, featuring a spicy sriracha twist.
Coconut Fried Rice

Ingredients

3/4 cup(s)
Basmati Rice
1 sprig(s)
Celery
4 g
Chives
165 ml
Coconut Milk
1
Garlic Clove(s)
1/4 cup(s)
Green Peas
1
Lime(s)
2 tbsp
Olive Oil (not included)
1
Roasted Red Pepper(s)
250 g
Shrimp
1 tsp
Sriracha
1 1/2 cup(s)
Water for Rice (not included)
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
573 kcal
Total fat
23 g
Saturated Fat
7 g
Sodium
417 mg
Total Carbohydrate
63 g
Fiber
2 g
Sugar
4 g
Proteins
32 g

Instructions

Cook the rice
1

Cook the rice

In a saucepan, bring the rice and 1 1/2 cup of water (double for 4 ppl.) to a boil, then cook, covered, over medium heat for 10 minutes. Add the peas and cook another 5 minutes. Remove from heat and allow to cool.

Prepare the ingredients
2

Prepare ingredients

Slice celery and roasted red pepper. Chop onion. Mince garlic. Peel the shrimp.

Place in a bowl with lime juice and Sriracha sauce. Mix to coat well.

Sweat the vegetables
3

Sauté the vegetables

In a skillet over high heat, sauté the vegetables in olive oil for 2 minutes, stirring regularly.

Add the rice
4

Cook the shrimps

Add shrimp and cook for 5 minutes or until shrimp is pink. Add cooked rice and sauté for 3 minutes more.

Add the shrimp
5

Add the coconut milk

Add the coconut milk to the pan. Cook for another minute or until desired texture.

Serve
6

Serve

Chop the chives.

Sprinkle over the dish and serve.