Coconut-Lime Poached Shrimp with Brown Rice

Sweet shrimp gently poached in a fragrant Thai ginger, garlic, and light coconut broth, served over nutty brown rice and steamed baby bok choy.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy
• Cost: $7.99/serving

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• Low-Fat
• Low-Calorie
• Halal
• Low-Sugar

Tags

• one-pot
• steam
• quick
• healthy
• tangy
• spicy

Ingredients

• 1 pound shrimp (raw, peeled, deveined, tails removed)
• 1 can light coconut milk (canned, light)
• 1 cup vegetable broth (low-sodium)
• 1 tablespoon fresh ginger (minced)
• 2 clove garlic (minced)
• 1 teaspoon red curry paste (gluten-free)
• 0.25 teaspoon salt
• 4 head baby bok choy (halved lengthwise)
• 2 package brown rice pouch (microwave pouch, pre-cooked)
• 1 lime (juiced)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. In a wide skillet or shallow pot, whisk together light coconut milk, vegetable broth, minced fresh ginger, minced garlic, Thai red curry paste, and salt over medium heat until simmering.
2. Add the halved baby bok choy to the broth, cover, and steam for 3 minutes until vibrant green and tender-crisp.
3. Add the raw shrimp to the simmering broth. Cook uncovered for 3 to 4 minutes, turning once, until shrimp are opaque pink and cooked through.
4. Remove from heat and stir in fresh lime juice.
5. Heat brown rice pouches according to package instructions (about 90 seconds in microwave). Divide warm brown rice and baby bok choy into bowls, spoon over the poached shrimp and broth, and garnish with fresh cilantro.

Notes

Light coconut milk keeps the saturated fat well within threshold while still creating a velvety sauce.

Nutrition (per serving)

• Calories: 333
• Protein: 29 g
• Carbohydrates: 33.2 g
• Fat: 9.1 g
• Fiber: 3.2 g
• Sodium: 598 mg
• Saturated Fat: 6.1 g
• Sugar: 2.1 g
• Cholesterol: 160 mg