Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Pin
5
from
9
votes
Coconut Shrimp with Rice
Author
Marlynn Schotland
Ingredients
About 10 cooked frozen shrimp
thawed
¼
cup
baby corn
chopped into ¼-1/2 inch pieces
¼
cup
chopped broccoli
1
teaspoon
minced garlic
½
teaspoon
minced ginger
or 1 teaspoon ground ginger
½
teaspoon
curry powder
½
cup
coconut milk
1
teaspoon
lime juice
1
teaspoon
finely chopped fresh basil
1
Minute® Ready to Serve Jasmine Rice
Instructions
Heat oil in a medium saute pan over medium heat.
Once hot, add baby corn, broccoli, and shrimp to the pan. Stir until all ingredients are coated with the oil and saute for about 2 minutes.
Add garlic, ginger, and curry powder. Stir together and saute for one minute.
Turn down heat to low-medium, then slowly add coconut milk. Stir ingredients. Add lime juice. Stir again.
Remove from heat and spoon over prepared Minute® Ready to Serve Jasmine Rice.
Top with freshly chopped basil.