In a medium saucepan over medium high heat add the olive oil and the onions. Cook for about 3 to 4 minutes, or until the onions just begin to soften.
Add the rice. Stir to coat. Add the turmeric, cumin, salt and pepper. Stir just to combine and get the spices slightly toasted.
Add the coconut milk, peas, and cover. Increase the heat to high and bring the water to a boil. Immediately reduce to low and simmer, covered, for 15 minutes.
Stir in shrimp and red pepper to taste, cover and simmer 5 to 6 minutes, stirring once or twice, until shrimp are opaque in center. Stir in cilantro and lime juice.
Prep: 5 min Cook: 25 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (408g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 271 (57%)|
|Amt Per Serving||% DV|
|Total Fat 30.1g||40 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 143.6mg||5 %|
|Potassium 585.4mg||15 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 38g|
|Protein 11.2g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 473
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!