Rice With Coconut and Shrimp (Arroz Con Coco y Camarones)
Ingredients
- 1 pound large shrimp peeled and deveined
- ½ tablespoon chili powder
- 1 tablespoon onion powder
- 2 cups long-grain white rice
- 3 tablespoons olive oil divided
- 4 cups coconut milk fresh or canned
- 4 tablespoons sugar
- 1 teaspoon salt divided
- ¼ teaspoon fresh ground pepper
- 1 tablespoon chopped fresh parsley
- 1 bay leaf
Instructions
- Place the shrimp in a plastic bowl and add 1 tablespoon of olive oil, chili powder and onion powder and ½ teaspoon of salt. Refrigerate for 15 minutes.
- Heat the oil in a medium pot over medium heat.
- Add the rice, sugar, ½ teaspoon salt and pepper, stir until well coated.
- Add the coconut milk. bay leaf and bring to a boil, for about 5 minutes, reduce the heat to low and add the shrimp. Cover and cook for 20 to 25 minutes or until the rice is just tender and the liquid is absorbed.
- Remove from the heat, discard the bay leaf. Add the parsley and let it sit for 5 minutes and serve hot.
Nutrition
Calories: 1012kcalCarbohydrates: 95gProtein: 27gFat: 61gSaturated Fat: 45gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 143mgSodium: 1276mgPotassium: 776mgFiber: 2gSugar: 12gVitamin A: 587IUVitamin C: 4mgCalcium: 141mgIron: 9mg
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