A very tasty copycat bowl from a popular Caribbean chain restaurant that includes shrimp, rice, snow peas, and edamame, flavored with lemongrass, lime, and coconut milk.

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Recipe Summary

prep:
20 mins
cook:
2 hrs 10 mins
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine coconut milk, lime juice, lime zest, lemon grass, garlic, and shallot in a blender. Puree until smooth.

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  • Refrigerate 1 1/4 cups of the puree for later use. Pour the rest into a large bowl; add shrimp. Cover and refrigerate until shrimp is marinated, 2 to 3 hours.

  • Bring brown rice and water to a boil in a saucepan while shrimp marinate. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

  • Heat olive oil in a skillet over medium-high heat. Add edamame and snow peas; saute until tender but still crispy, 3 to 5 minutes. Add the 1 1/4 cups of reserved puree and bring to a simmer.

  • Add shrimp and marinade to the sauce in the skillet; cook until shrimp are firm and no longer pink, 8 to 10 minutes. Serve over the cooked rice.

Nutrition Facts

510 calories; protein 26.6g; carbohydrates 59.8g; fat 19.3g; cholesterol 172.6mg; sodium 226.5mg. Full Nutrition
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