MAKES: 2 SERVINGS
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.
NUTRITION (PER SERVING)
454 calories, 36g protein, 75g carbs, 1.5g fat
Flavor fix: using coconut extract instead of oil saves you 150 calories.