Go Back
Coconut Shrimp with Rice recipe
Print Recipe
5 from 9 votes

Coconut Shrimp with Rice

Author: Marlynn Schotland

Ingredients

  • About 10 cooked frozen shrimp thawed
  • 1/4 cup baby corn chopped into 1/4-1/2 inch pieces
  • 1/4 cup chopped broccoli
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger or 1 teaspoon ground ginger
  • 1/2 teaspoon curry powder
  • 1/2 cup coconut milk
  • 1 teaspoon lime juice
  • 1 teaspoon finely chopped fresh basil
  • 1 Minute® Ready to Serve Jasmine Rice

Instructions

  • Heat oil in a medium saute pan over medium heat.
  • Once hot, add baby corn, broccoli, and shrimp to the pan. Stir until all ingredients are coated with the oil and saute for about 2 minutes.
  • Add garlic, ginger, and curry powder. Stir together and saute for one minute.
  • Turn down heat to low-medium, then slowly add coconut milk. Stir ingredients. Add lime juice. Stir again.
  • Remove from heat and spoon over prepared Minute® Ready to Serve Jasmine Rice.
  • Top with freshly chopped basil.