Lunch / Dinner
Coconut Poached Shrimp is sweet and savory, with just a little bit of heat. We’re sure you’ll be so happy the rice soaks up every bit of the delicious, creamy coconut sauce, too.
Test Kitchen Tip
A squeeze of lime and a sprinkling of toasted coconut enhances the coconut flavor even more.
Heat coconut milk, broth, shallots, ginger, garlic, sugar, and minced jalapeños in a saucepan over medium to a simmer. Add shrimp and simmer until firm, flipping once, 3–5 minutes. Transfer shrimp to a plate.
Whisk together lime juice and cornstarch, stir into poaching liquid, and heat until thickened, stirring often. Return shrimp to sauce to warm through.
Serve shrimp and sauce over rice; top with basil and sliced jalapeños.
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 286mg 95%
Sodium 1320mg 55%
Carbs 8g 2%
*Percent Daily Values are based on a 2,000 calorie diet.