Shrimp and Vegetables with Coconut Sauce recipe
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Ingredients
- 25 each uncooked medium shrimp, peeled and deveined ½ onion, sliced 1 tablespoon crushed garlic 1 small jalapeno, chopped, or to taste 1 cup broccoli florets ½ cup sugar snap peas, or to taste ½ red bell pepper, chopped ½ green bell pepper, chopped 3 medium mushrooms, chopped 1 (14 ounce) can coconut milk ½ teaspoon chile paste ½ lime, juiced 1 pinch salt and ground black pepper to taste 4 cups steamed white rice 1 mango, chopped, or more to taste 1 lime, cut into wedges
Nutrition Info
- 532 caloriescarbohydrate: 67.6 gcholesterol: 95.1 mgfat: 22.4 gfiber: 5.8 gprotein: 19.2 gsaturatedFat: 18.9 gservingSize: -sodium: 179.8 mgsugar: 11.2 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Vegetables with Coconut Sauce
Directions
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Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper, reduce heat and simmer for 10 to 15 minutes.
Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.