Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Jasmine | 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
- 1 tsp vegetable oil
- ½ cup sliced scallions
- 1 tbs chopped garlic
- 14 oz can coconut milk
- 1½ cups jasmine or converted white rice
- 1 cup shredded carrots
- 1 tsp salt
- 12 oz medium shrimp, peeled and deveined
- 8 oz snow peas
- 2 tsp lime zest
Directions
Heat oil in a skillet.
Add scallions and garlic, saute 2 minutes or until aromatic.
Pour coconut milk into a 1 quart liquid measure and add enough water to make 3¼ cups.
Add to skillet and bring to a boil.
Add rice, carrots and salt.
Cover reduce heat and simmer 12 minutes or until rice is nearly tender.
Stir in shrimp, peas, lime zest.
Bring to a simmer, cover and cook 4 minutes or until shrimp is cooked through and the peas are tender.
Garnish with lime wedges and chopped cilantro.
Category:Cathy's Recipes
Category:Thai Meat Dishes
Category:Carrot Recipes
Category:Shrimp Recipes
Category:Coconut milk Recipes
Category:Jasmine rice Recipes
Category:Converted rice Recipes
Category:Snow pea Recipes