No 8
Indulge in the bold, tropical flavors of "No 8," a vibrant shrimp and coconut rice dish that transports your taste buds straight to paradise. This recipe combines juicy, spice-marinated shrimp with aromatic basmati rice infused with creamy coconut milk, zesty lime, and a medley of fragrant seasonings like turmeric, cumin, and paprika. Quick and easy to prepare, this 50-minute meal is perfect for weeknight dinners or casual gatherings, offering a delightful balance of warmth and freshness. Finished with a garnish of cilantro for a pop of color and flavor, "No 8" is a gluten-free, one-pan wonder that promises to impress. Serve it hot and savor every tropical bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Large shrimp, peeled and deveined
- 400 milliliters Coconut milk
- 200 grams Basmati rice
- 1 unit Lime, zested and juiced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin powder
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 300 milliliters Water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
In a medium saucepan, combine the coconut milk, water, and a pinch of salt. Bring to a gentle boil over medium heat.
Add the rinsed rice to the saucepan, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
In a bowl, mix the shrimp with turmeric, paprika, cumin, salt, and black pepper until evenly coated. Set aside to marinate for 10 minutes.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp are pink and cooked through. Remove from heat.
Stir the lime juice and zest into the cooked coconut rice for a citrusy finish.
Divide the coconut rice among serving plates. Top with the spiced shrimp and garnish with chopped fresh cilantro.
Serve immediately and enjoy your flavorful No 8 dish!
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 29.8 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2052 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
