Photo: Charles Deluvio
Coconut, Lime and Chili Shrimp
12 ingredients
10 min + 30 min
4
openrecipes
Coconut, lime and chili flavours tie this dish together wonderfully. So many awesome flavours, and each one can easily be distinguished! Nothing overpowers the other. I served my shrimp on a bed of spicy peanut jasmine rice and have provided that recipe as well, in case you were interested.
Estimated Nutrition (whole recipe, rough)
838
Calories
42g
Protein
43g
Fat
79g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Shrimp | 100g cooked | 99 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Bok Choy | 1 cup (70g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Sriracha | 1 tsp (5g) | 5 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ teaspoons FOR THE SHRIMP:
- 1 Organic Unrefined Coconut Oil
- 16 Lime, For Juicing And Zesting
- 1 Tablespoon Jumbo Shrimp, Peeled And Deveined, Tails On
- 1 cup Chili Powder
- 2 FOR THE RICE:
- 1 Jasmine Rice
- ½ Baby Bok Choy
- 2 Tablespoons Carrot, Peeled
- 2 Tablespoons Red Bell Pepper, Stem And Seeds Removed
- 1 Peanut Butter
- 1 Sriracha Sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes