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Thai Shrimp and Rice (Easy One-Pot Recipe!)
This Thai Shrimp and Rice recipe is a quick and easy one-pot meal. It makes a perfect weeknight dinner that is ready in just 30 minutes!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main
Cuisine:
Thai
Keyword:
Curry Shrimp and Rice, Thai Shrimp and Rice
Servings:
8
servings
Calories:
377
calories
Author:
Alia Kay
Ingredients
2
tablespoons
coconut oil
2
carrots,
thinly sliced into matchsticks
1
red bell pepper,
thinly sliced
1
green bell pepper,
thinly sliced
2
cloves
garlic,
minced
1
tablespoon
grated ginger
2
tablespoons
Thai red curry paste
2 1/2
cups
chicken or vegetable broth
1
(14-ounce) can
coconut milk
2
cups
uncooked white rice
1
pound
shrimp,
peeled and deveined
1
tablespoon
lime juice
Chopped fresh cilantro,
for garnishing
US Customary
-
Metric
Instructions
In a large pot, heat the oil over medium heat. Add the carrots and bell pepper and sauté for 4-5 minutes, until slightly softened.
Add the garlic, ginger, and curry paste and cook for another minute until fragrant.
Stir in the broth, coconut milk, and rice. Increase heat to high and bring mixture to a boil.
Reduce heat to medium-low. Cover and cook for 10-15 minutes or until most of the liquid is absorbed and the rice is almost cooked through.
Stir in the shrimp. Cover and cook for about 5 minutes, until the shrimp is pink and opaque.
Stir in the lime juice and sprinkle with cilantro. Serve warm.
Notes
Leftovers can be stored in the fridge in an airtight container for up to three days or in the freezer for up to three months.
Nutrition
Calories:
377
calories
|
Carbohydrates:
43
g
|
Protein:
16
g
|
Fat:
15
g
|
Saturated Fat:
12
g
|
Cholesterol:
142
mg
|
Sodium:
754
mg
|
Potassium:
313
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
3815
IU
|
Vitamin C:
35.8
mg
|
Calcium:
117
mg
|
Iron:
3.5
mg