If you can't find black rice for this seafood dish, brown rice will work, but you'll miss out on the additional fiber and antioxidants found in black rice.

Anna Kovel
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine rice, 1 1/2 cups water, the coconut milk, and 3/4 teaspoon salt. Bring to boiling; stir. Reduce heat; cover. Simmer 25 to 30 minutes or until tender. Remove from heat. Let stand 10 minutes.

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  • Meanwhile, in a large skillet heat 1 Tbsp. vegetable oil over medium. Add serrano chile and ginger. Cook 30 seconds. Add asparagus. Increase heat to medium-high. Cook and stir 4 minutes or until tender. Transfer to a large platter.

  • Add 1 Tbsp. vegetable oil to skillet. Add shrimp in a single layer. Cook 3 to 4 minutes or until opaque, turning once.

  • Fluff rice with a fork; transfer to platter with asparagus. Drizzle with lime juice. Top with shrimp and green onions. If desired, sprinkle with toasted coconut and/or crushed red pepper. Makes 4 servings.

Nutrition Facts

481 calories; 20 g total fat; 10 g saturated fat; 5 g polyunsaturated fat; 1 g monounsaturated fat; 159 mg cholesterol; 362 mg sodium. 555 mg potassium; 52 g carbohydrates; 4 g fiber; 2 g sugar; 27 g protein; 0 g trans fatty acid; 287 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 80 mg calcium; 3 mg iron;

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
05/22/2019
Tasty and fast.