• 1 Rating

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
Source: Better Homes and Gardens


Recipe Summary

15 mins
45 mins
6 cups


Ingredient Checklist


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.

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


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
Tasty and fast.
Rating: 5.0 stars
I love this recipe! I have made with asparagus and green beans, although asparagus has more bite. This recipe is simple, fast, and tastes amazing! By the way, I've also made this subbing green beans and a seafood mix, and it's still awesome.