Shrimp & Coconut Rice Recipe

Main shrimp cocunut rice


16 oz medium shrimp, peeled and rinsed
1 cup uncooked white rice
2 cups water
3–4 drops imitation coconut extract

1) Coat a large skillet with cooking spray and place over medium heat. Add shrimp to pan; don’t overlap.
2) Cook shrimp 2 minutes and turn over. Cook for another 2–3 minutes until shrimp are bright pink.
3) While the shrimp cooks, place rice, water, and coconut extract into a pot and bring to a boil. Cover and remove from heat. 
4) Serve the shrimp over the cooked rice. Garnish with a lime wedge and parsley (optional). Season to taste.

454 calories, 36g protein, 75g carbs, 1.5g fat

Flavor fix: using coconut extract instead of oil saves you 150 calories.

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