Sweet-and-sour Thai-inspired ingredients enhance the mild flavour of shrimp. These shrimp would also be great served on skewers as an appetizer during your next backyard party. Sprinkle chopped green onions over the rice as a garnish, if desired.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2012
Ingredients
Coconut Rice:
Method
Coconut Rice: In saucepan, melt butter over medium heat; cook shallots, garlic and ginger, stirring occasionally, until softened, about 4 minutes. Add rice, stirring to coat and lightly toast for about 2 minutes. Stir in coconut milk, 1/2 cup water and salt; bring to boil. Cover and reduce heat to low; cook until rice is tender and no liquid remains, 12 to 15 minutes.Meanwhile, whisk together lime juice, fish sauce, sugar and ginger.
Place shrimp and pineapple on greased grill over medium-high heat; close lid and grill, brushing both with sauce and turning once, until shrimp are pink and pineapple is grill marked, about 6 minutes. Serve with coconut rice.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 671 mg
- Sugars 12 g
- Protein 23 g
- Calories 489.0
- Total fat 20 g
- Potassium 505 mg
- Cholesterol 145 mg
- Saturated fat 15 g
- Total carbohydrate 56 g
%RDI
- Iron 33.0
- Folate 14.0
- Calcium 8.0
- Vitamin A 10.0
- Vitamin C 43.0
