Spicy Coconut Risotto with Lime Shrimp

Need a gluten free, fodmap friendly, and pescatarian main course? Spicy Coconut Risotto with Lime Shrimp could be an excellent recipe to try. This recipe serves 4 and costs $4.15 per serving. One serving contains 479 calories, 28g of protein, and 19g of fat. This recipe from Foxes Love Lemons has 620 fans. Head to the store and pick up shrimp, ground pepper, ginger root, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 65%. Spicy Coconut & Lime Grilled Shrimp Scampi, Coconut Shrimp Risotto, and Chili Shrimp and Coconut Risotto are very similar to this recipe.

Servings: 4

 

Ingredients:

1 cup arborio rice

1/4 cup chopped fresh cilantro

2 teaspoons fresh ground ginger root

1/2 teaspoon ground white pepper

1 teaspoon kosher salt

1/2 cup light coconut milk

1/4 cup fresh lime juice

1/4 cup roughly chopped cashews or macadamia nuts

1 pound raw 16/20 count peeled and deveined shrimp, patted dry

Sriracha, to taste

2 tablespoons unsalted butter

1/4 cup shredded unsweetened coconut

4 cups vegetable stock

2 tablespoons sambal oelek

Equipment:

pot

frying pan

bowl

Cooking instruction summary:

In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered. In large high-sided skillet, heat butter over medium-high heat. Add rice, shredded coconut and ginger. Cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly. Add 1/2 cup hot stock; stir constantly until mostly absorbed. Add additional stock in 1/2 cup increments, stirring after each addition and cooking until stock is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding stock as needed. Stir in coconut milk, sambal oelek, salt and pepper. Meanwhile, prepare Lime Shrimp: Heat butter in large skillet over medium-high heat. Add shrimp and cook 4 to 5 minutes or until opaque throughout, turning occasionally. Add lime juice; toss to combine. Divide risotto between warm pasta bowls. Top with shrimp and garnish with cilantro, cashews and sriracha.

 

Step by step:


1. In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered. In large high-sided skillet, heat butter over medium-high heat.

2. Add rice, shredded coconut and ginger. Cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly.

3. Add 1/2 cup hot stock; stir constantly until mostly absorbed.


Add additional stock in 1/2 cup increments, stirring after each addition and cooking until stock is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding stock as needed. Stir in coconut milk, sambal oelek, salt and pepper. Meanwhile, prepare Lime Shrimp

1. Heat butter in large skillet over medium-high heat.

2. Add shrimp and cook 4 to 5 minutes or until opaque throughout, turning occasionally.

3. Add lime juice; toss to combine. Divide risotto between warm pasta bowls. Top with shrimp and garnish with cilantro, cashews and sriracha.


Nutrition Information:

Quickview
479k Calories
27g Protein
19g Total Fat
47g Carbs
9% Health Score
Limit These
Calories
479k
24%

Fat
19g
30%

  Saturated Fat
9g
62%

Carbohydrates
47g
16%

  Sugar
3g
3%

Cholesterol
300mg
100%

Sodium
2430mg
106%

Get Enough Of These
Protein
27g
55%

Selenium
62µg
90%

Manganese
1mg
76%

Folate
129µg
32%

Phosphorus
301mg
30%

Iron
5mg
28%

Vitamin B1
0.4mg
27%

Copper
0.53mg
26%

Zinc
3mg
20%

Calcium
180mg
18%

Magnesium
67mg
17%

Vitamin A
752IU
15%

Vitamin B3
2mg
15%

Vitamin B12
0.85µg
14%

Fiber
3g
13%

Vitamin C
9mg
12%

Vitamin E
1mg
10%

Vitamin B5
0.95mg
10%

Vitamin B6
0.15mg
7%

Potassium
223mg
6%

Vitamin B2
0.07mg
4%

Vitamin K
4µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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